Please note that there are two measurements for a few ingredients. The first comes from the recipe originating from my
DH’s Grandmother who brought it with her from County Kerry in Ireland. The one in parentheses is my change or choice.
My version is a snip sweeter due to the slight increase of sugar, the slight decrease of caraway seeds, and the doubling of
raisins.
1. Preheat oven to 400ºF.
2. Sift together the first five ingredients.
3. Cut in shortening
with a pasty blender or a knife (or a few quick pulses of a food processor) to the consistency of course meal.
4.
Stir in raisins and caraway seeds.
5. Set aside.
6. Mix together vinegar and milk to sour.
7.
Make a well in the dry ingredients, add the liquid slowly, reserving about 1/4 cup, and stir until all is moist, adding more
liquid if needed.
8. Turn onto a floured surface and knead 10 times until fairly smooth.
9. Shape into
a ball.
10. Place on a well-greased pie plate, cut a cross on top, brush the top with leftover milk mixture OR just
milk if you’ve used all the mixture.
11. Bake for 15 minutes.
12. Reduce oven temperature to 375º
and bake for an additional 30 minutes.
13. Test. If a tester comes out clean, cool on the plate on a rack for about
ten minutes.
14. Then remove the bread to the rack and cool completely.
This freezes very well.
NB: There are no eggs in this recipe because it is not a cake or sweet bread. It is soda bread. There are recipes out there
calling for eggs and these are fine but are not soda bread
DO NOT bake more than two loaves at a time in one oven unless you are committed to rotating their position in the oven
to insure even baking. Multiple loaves may also need additional baking time.
Gift idea! Combine dry ingredients, raisins, and caraway seeds. Put them in a plastic bag or jar. Place the bag or jar
in a fabric bag well suited to St. Patrick’s Day, tie shut with Kelly green grosgrain ribbon, and attach the recipe.
Enjoy!
