My Mom cut this recipe from a newspaper 60 years ago. She pasted it inside the front cover of her "bible," a cookbook from the NY times. This has been a family favorite throughout the years. On cold, rainy days, a cup of tea and some Irish Soda Bread make the world a little brighter. She would make it to take to church, for the coffee after the service. People would ask her if she brought "that Irish Soda Bread." She'd say "it's in the reception hall."
Sift together flour, baking powder, baking soda and salt.
Preheat oven to 375 degrees.
Spray a cookie sheet with non-stick spray.
Add raisins and caraway seeds. Stir to mix well.
Add buttermilk and stir til mixed together.
To Knead: turn dough out onto floured surface. Sprinkle with a little flour. Fold and knead the dough until the stickiness disappears. This takes 1-2 minutes. Sprinkle with more flour as needed.
After the dough has been kneaded, shape into a round loaf. Place on the prepared cookie sheet. Using a sharp knife, cut an "X" in the top, approximately 1/2 inch deep.
Bake at 375 degrees for 10 minutes. Then reduce the oven temperature to 350 degrees and continue to bake for another 40 minutes.
Cool on a wire rack. Slice and serve with butter. Store in a sealed container at room temperature.
Notes: Loaf will be crusty when done. You can insert a knife into the loaf to check for doneness. If the knife comes out clean, the bread is done.
This is an egg-free, sugar-free recipe.
Fresh buttermilk gives the best flavor. Buttermilk powder will also work in this recipe.
Makes one loaf.