FRUIT AND SEEDS
3/4 c Raisins; 4 ts Caraway seeds;
DRY INGREDIENTS
3/4 c Cold butter; 1 1/2 ts Baking powder;
5 c Unbleached white flour; 3/4 ts Salt;
1 ts Baking soda;
WET INGREDIENTS
6 tb Fruit Sweetener; 2 Eggs;
1 1/3 c Buttermilk;
Begin by plumping the raisins. Bring 1 cup of water to a boil and add the
raisins. When the water returns to a boil, turn off the heat. Let the
raisins plump in the water for at least 10 minutes. Drain the raisins,
saving any raising water for another use. Set raisins aside.
Preheat the oven to 350 degrees. Lightly spray a baking sheet with lecithin
spray, or line it with baking paper. Cut the cold butter into 1/2 inch
pieces. Sift the dry ingredients together into a medium size bowl or the
mixing bowl for your electric mixer. With the mixer on its lowest speed,
use the paddle attachment or your beaters to cut the cold butter into the
dry ingredients, until the mixture resembles coarse cornmeal. Stir in the
plumped raisins and the caraway seeds. In a small bowl, whisk together the
sweetener, buttermilk and eggs and add to the flour mixture. Stir together
on medium low speed just until mixed.
Place the dough on a lightly floured work surface. Divide it into 2 equal
portions. Knead each portion 8-10 times, and form into a round loaf, 8
inches in diameter. Place the loaves on the prepared baking pan. Use a
serrated knife to cut a 1/2 inch deep cross on the top of each loaf. Place
the loaves on the middle shelf in the preheated oven, and bake for 40 to 50
minutes until golden brown and crusty.
Remove the loaves to a wire rack to cool. Irish Soda Bread is wonderful
served hot from the oven.
Yields
2 round loaf