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August 29, 2004

Our noses are out the door every so often, braving the thick 
soggy surround of the typical Connecticut Valley summer, 
searching for hints of arriving autumn. Every once in a while 
a sudden drift of dry cool air breezes by, reminding us that
crisp and cool are on the way.
One of the most enjoyable treats on a brisk autumn evening is 
settling into a comfy chair with a strong cup of tea and some 
home-made soda bread. Try thefollowing recipe and see if you don’t agree.

P.S. I like to use golden raisins, because they seem 
     plumper and sweeter than the regular kind. BUT – 
     if you want to be strictly traditional, stick to the usual.



Irish Soda Bread

5 cups sifted all-purpose flour
1 cup sugar
1 TBSP. baking powder
1 tsp. baking soda
2 tsp. salt
1 stick (8 TBSP). sweet butter
2 ½ cups buttermilk
1 large egg, slightly beaten
3 cups raisins
3 TBSP. caraway seeds
1 ½ TBSP. sugar
1 ½ TBSP. buttermilk

Preheat oven to 350° F.
Thickly butter a 12” cast-iron skillet and set aside. 

In a large mixing bowl, combine flour, 1 cup sugar, baking powder, 
baking soda and salt. Cut in butter until mixture resembles coarse 
crumbs. Add the 2 ½ cups buttermilk and egg to crumb mixture. Gently 
fold in raisins and caraway seeds, being careful not to overmix. 
Scrape batter into prepared skillet. Bake for 1 hour or until the 
suface is golden-brown and a tester comes out clean. Remove the bread 
from the oven. 

Mix the remaining sugar and buttermilk and drizzle over the hot bread 
to form a delicious crust. Place on wire rack to set and cool.


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collection of recipes from The Stray Gourmet.



Until next time, see you around the galaxy.



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