Southern Protocol

It’s the month of leprechauns! I realize much more happens in March than the March 17th holiday, but Irish culture is so rich and fun that I thought a taste of the week honoring it would be perfect. I have always loved Irish Soda Bread, and love it even more when it is a recipe with raisins. As it turns out, a recipe with raisins is not technically traditional Irish Soda Bread (that version is called Spotted Dog), but it’s just so tasty I wanted to use it anyway!

Irish Soda Bread with Raisins (courtesy of Cathy Lowe)
-2 cups flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 teaspoon ground nutmeg
-1.5 tablespoons sugar
-6 tablespoons solid shortening (Crisco recommended)
-2/3 cup raisins, brown or golden or mixed
-2 teaspoons caraway seeds
-1 cup buttermilk

Preheat oven to 375 degrees F.

In a large bowl, sift together the flour, baking soda, salt, nutmeg, and sugar. Using a pastry blender or just your fingertips, work the shortening into the flour until the consistency is the same as that of small peas. Stir in the raisins and caraway seeds and mix to distribute evenly. Gradually stir in buttermilk, 1/4 cup at a time, using only enough to allow the dough to come together. Knead the dough for 1-2 minutes. Shape the dough into a round loaf and place on a greased baking sheet. Cut an X on the top and over the sides of the loaf. Bake for 45 minutes or until the bread sounds hollow when tapped. Cool on a rack.

Perfect for a snack, breakfast or even dessert, and is best when served warm. Enjoy!

Tags: breakfast, irish soda bread, raisins, spotted dog, st patrick's day, taste of the week