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Raisin Soda Bread Recipe

 

Preheat oven to 375 degrees F (190 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking soda, and salt. Cut the cold butter into small pieces and blend into the flour mixture, with a pastry blender or two knives, until the mixture looks like coarse crumbs. Stir in the raisins. Make a well in the center of the flour mixture and add most of the buttermilk. Using yours hands, or a wooden spoon, mix (adding more buttermilk if necessary) until you have a soft moist dough.

Transfer to a lightly floured surface and gently knead the dough into a 7 inch (18 cm) round. Place the round on your prepared baking sheet and then, with a sharp knife, cut a 1/4 inch deep "X" across the top of the bread.

Bake for about 40 - 50 minutes or until nicely browned and a toothpick inserted into the center of the bread comes out clean. You can also test that is fully baked by tapping the bottom of the bread - it should sound hollow. Remove from oven. This bread is wonderful when served warm with butter. It also makes great toast.

Makes one seven inch (18 cm) round raisin soda bread.

Raisin Soda Bread Recipe:

3 cups (390 grams) all-purpose flour (or 1 1/2 cups (195 grams) whole wheat flour and 1 1/2 cups (195 grams)  all purpose flour)

3 tablespoons (40 grams) granulated white sugar

1 teaspoon baking soda

1 teaspoon salt

3 tablespoons (42 grams) cold unsalted butter, cut in small pieces

3/4 cup (100 grams) Thompson raisins, or any dark raisin

1 1/2 cups (360 ml) buttermilk (soured milk)