Irish Soda Bread

By jeaninemg

Ingredients

• 2 C flour
• 1 C plus 2 T quick cooking oats
• 1 1/2 tsp. baking soda
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 C raisins
• 1 C plus 2 T. buttermilk
• 1 large egg, lightly beaten
• 2 T honey
• 1 T butter, melted
• 1/3 C brandy

Details

Servings 8
Adapted from studio.me

Preparation

Step 1

There are many variations of Irish soda bread out there (probably about one recipe for every family). Some have buttermilk, some have oats, others have raisins or caraway seeds. Feel free to look up many recipes and experiment to find one that fits your own tastes. We, of course, can't help sharing our own favorite. This bread will last only about two days or so before it starts to stale, so eat fast (not that that's ever been a problem in my household). Serve with cheese and jam or preserves, or simply with a knob of butter. Here's our favorite recipe...

1 large egg, lightly beaten

Directions

Combine raisins and brandy in a small bowl. Let stand at room temperature for 30 minutes.

Preheat the oven to 375F. Lightly grease a baking sheet. In a medium bowl, mix the flour, 1 cup oats, baking powder, the baking soda, and salt. In a small bowl, whisk 1 cup buttermilk, honey, egg, and butter until well blended. Add to the dry ingredients, stirring until just combined. Stir in the raisins.

Turn the dough out onto a lightly floured work surface. Knead 5 to  6 times, then shape it into a ball. Place on the prepared baking sheet and pat down into an 8" round. Brush the top with the remaining buttermilk, then sprinkle with the remaining oats. Use a sharp knife to slash the top of the dough with an X about 1/2" deep.

Bake until loaf is golden brown and sounds hollow when tapped (35 to 40 minutes). Transfer the loaf to a wire rack to cool.