Irish Soda Bread is really a large biscuit shaped into a loaf. Most recipes call for buttermilk and many add caraway seeds to the bread along with the raisins. Since I am not a caraway fan, this recipe does not have them included. Sour Cream replaces the buttermilk with the result being a finer texture bread and a loaf that lasts 2-3 days. The dough is sticky so be prepared to have sticky fingers when shaping the the balls but the result is well worth it!
Starting with the basics I plump the raisins in water for 2 minutes in the microwave, then drain and add to the douhg
Once the dough is mixed, shape it into tow balls and flatten the dough on a sheet of parchment to 1 1/2" thick.
Irish Soda Bread- yields 2 loaves
4 Cups all purpose flour
1 Cup white sugar
1 Teaspoon baking soda
2 Teaspoons baking powder
1/2 Teaspoon salt
3 eggs
1 Pint sour cream
1 Cup raisins
1. Preheat oven to 325°F.
2. Mix the raisins with 1 Cup of water and microwave for 2 minutes, medium-high heat. Drain.
3. Mix the flour, sugar, baking soda, baking powder, and salt. Add the eggs, sour cream, and raisins and mix until just combined.
3. Turn onto a lightly floured board and shape into two round balls. Place on parchment-lined baking sheet and flatten each ball to 1.5 inches thick.
4. Bake loaves for 40-45 minutes.
Optional: Can be baked in 2 greased and floured 8x4 bread pans. Bake 50-55 minutes.
4.
