The story goes that good Irish cooks never measure, so when I took down this recipe at Kathleen's table some twenty-five years ago (on the back of an envelope), I was given that disclaimer. It took me many a try to get it all straight. Irish Soda Bread: Preheat the oven to 375*
Sift together:
2 1/2 C flour
1/2 tsp. baking soda
2 "generous" tsp. baking powder
("a bit of salt") 1 tsp.
"a few" spoons of sugar (3-4)
Cut 3 tbsp. of softened buttered into the dry mix.
Add 3 tsp. caraway seeds
1 egg
1 C buttermilk
1/2 box of raisins ("In good times, I always add more!")
Roll out onto a lightly floured bread board and knead for just a few minutes. Shape and cut with the "sign of the cross" using a sharp knife. ("Always remember to say a small prayer.")
Bake for 45 mins. Serve with a generous amount of butter, and a good hot cup of tea!
I make two loaves at a time and bake them on a greased cookie sheet.
(Be sure to read the story below for a bit more of the backstory on this recipe.)
My thanks to Mrs. Vokes for all the wonderful loaves that were dropped off on our doorway. We never caught you! You were a true Irish rascal!
