Irish Soda Bread has become something of a staple in my house. As with most Irish foods, the basic ingredients are cheap and easy to find.
It is important to note that traditional soda bread contains only the following: flour, baking soda, salt and sour milk. Therefore, the recipe below is non-traditional and is more properly called a "Spotted Dog" or "Railroad Cake." I substitute buttermilk for sour milk because of its availability, and prefer the Saco Cultured Buttermilk powder to liquid buttermilk.
These cakes are a tasty compliment to a cup of tea or a hearty stew and freeze well.
* 4 cp. unbleached flour ("soft wheat" pastry or cake flour is best)
* 3 tsp. baking powder
* 1 tsp. baking soda
* 1/3 cp. sugar (making this a "cake," rather than a "bread")
* 1/4 tsp. cardamom
* 1/2 cp. firm margarine or butter, cut into small chunks
* 1/4 cp. caraway seeds
* 1 cp. raisins
* 1 large egg
* 1 3/4 cp. buttermilk, or equiv. powder
* 1 oz. Irish whiskey (stereotypical, I know... but it's tasty!)
Preheat oven to 375 °F.
In a large bowl, combine flour, baking powder, baking soda, sugar and cardamom. Add the butter and blend thoroughly in mixer or using two knives until crumbly. Stir in caraway seeds and raisins.
In a separate bowl, beat egg lightly and add buttermilk and whiskey. Stir into dry ingredients.
Turn out onto a floured board and knead until dough holds (only takes a minute or two). Divide dough in half and shape each half into a round loaf. Place on a cookie sheet sprayed with non-stick spray. Cut a cross into the top of each loaf.
Place in pre-heated oven and bake for 35-40 minutes or until nicely browned on top. Tapping should yield a hollow sound.
Serve warm or cold.