Nana’s Irish Soda Bread One of Tom’s grandfathers was Irish, so St. Patrick’s Day was always a big deal at their house. His mother’s Irish Soda Bread is absolutely perfect: not too sweet, a great crumb and oh-so-good toasted with butter. Vincent can eat a whole loaf by himself, before it even cools. Jude would prefer it without raisins, but that seems to be somehow blasphemous. I make it in little stoneware loaf pans and also in cast iron skillets. Divide it however you see fit. It freezes well – so don’t hesitate to make the whole recipe.
- 8 cups of flour
- 2 teaspoons baking soda
- 1 stick softened butter
- 2 2/3 cups raisins (soaked and softened in boiling water)
- 3/4 cup sugar
- 1 teaspoon baking powder
- 3 cups buttermilk
Mix dry ingredients and cut in butter. (I do this in 2 batches with my food processor.) Add drained raisins and stir to coat. Add buttermilk and mix well. Knead slightly to make dough smooth. If dough is too sticky add more flour. Divide dough and bake at 350 for 45 – 60 minutes.