Recipe appeared in the March 2015 edition of Relish magazine this week. Recipe and picture accredited to Jean Kressy - "Irish soda bread is usually made in a free-form round. We’ve sped up the baking by making individual rolls. The ‘X’ on top helps each roll open up and rise fully in the oven."
1Preheat oven to 375F. Coat a 9-inch
round cake pan with cooking spray.
2In a large bowl, whisk flours,
sugar, baking soda and salt. With
fingers or pastry blender, cut in
butter until mixture resembles
coarse crumbs. Stir in raisins and
caraway seeds. Pour buttermilk over
top, and stir with fork until mixture
holds together. If necessary, add
more buttermilk, a little at a time.
3Transfer to a lightly floured
surface and knead about 20 times or
until smooth. With lightly floured
hands, shape into 10 balls. Place in
pan. With small, sharp knife, cut an
X on top of each ball.
4Bake 25 minutes or until golden
brown. Remove from pan and let cool
on wire rack. Makes 10 buns.
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