Irish Soda Bread Recipe

Name: Irish Soda Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 5 cups (1.25 L) Robin Hood® Original All Purpose Flour; 1 cup (250 mL) granulated sugar; 1 tbsp (15 mL) baking powder; 1 1/2 tsp (7 mL) salt; 1 tsp (5 mL) baking soda; 1/2 cup (125 mL) Crisco® All-Vegetable Shortening; 2 1/2 cups (625 mL) raisins; 3 tbsp (45 ml) caraway seeds; 2 1/2 cups (625 mL) buttermilk; 2 large eggs

Ingredients

5 cups (1.25 L) Robin Hood® Original All Purpose Flour
1 cup (250 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 1/2 tsp (7 mL) salt
1 tsp (5 mL) baking soda
1/2 cup (125 mL) Crisco® All-Vegetable Shortening
2 1/2 cups (625 mL) raisins
3 tbsp (45 ml) caraway seeds
2 1/2 cups (625 mL) buttermilk
2 large eggs

	PREP TIME 20m	COOK TIME 1h	TOTAL TIME 1h20m
YIELD 8 servings

Instructions

Heat oven to 350ºF (180ºC).
Generously grease a 10" (25 cm) round, heavy ovenproof skillet or deep cake pan.
Whisk together flour, sugar, baking powder, salt and baking soda in a large bowl.
Add shortening. Using fingertips, rub in until coarse crumbs form.
Stir in raisins and caraway seeds.
Whisk buttermilk and eggs in a medium bowl until blended.
Add to flour mixture.
Using a wooden spoon, stir just until incorporated (dough will be sticky).
Transfer dough to prepared skillet or pan.
Smooth top, mounding slightly in centre.
Using a small, sharp knife dipped into flour, cut a 1-inch (2.5 cm) deep "X" in the centre of the dough.
Bake 1 hour 20 minutes or until tester inserted into centre comes out clean.
Cool bread in skillet or pan for 10 minutes.
Remove and cool completely on wire rack.
To store leftovers, wrap tightly in foil and store at room temperature.
For a smaller loaf, make only half of the recipe.
Transfer to a well-greased 8-inch (20 cm) cake pan.
Bake in preheated 350ºF (180ºC) oven for 50 to 55 minutes or until tester inserted in centre comes out clean.