Irish Soda Bread (Davidson)
Yield
1 loafPrep
25 minCook
55 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | cup |
butter
sweet |
|
| 1 | cup |
raisins, seedless
|
|
| 1 | tablespoon |
caraway seeds
|
|
| 1 | large |
eggs
|
|
| 1 ¼ | cups |
buttermilk
|
|
| ¼ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 118 | ml |
butter
sweet |
|
| 237 | ml |
raisins, seedless
|
|
| 15 | ml |
caraway seeds
|
|
| 1 | large |
eggs
|
|
| 296 | ml |
buttermilk
|
|
| 59 | ml |
sour cream
|
|
Directions
Preheat the oven to 350℉ (180℃).
Butter a 9 inch round cake pan.
Sift together the dry ingredients.
Using a food processor with the steel blade or a pastry cutter, cut the butter into the flour mixture until it resembles small peas.
Blend in the raisins and caraway seeds.
Beat the egg, buttermilk, and sour cream together until blended.
Stir the egg mixture into the dry mixture until just blended.
Transfer the batter to the pan and bake for about 50 to 55 minutes, until a tooth- pick tests clean.
