Irish Bread - The Spotted Dog
Margaret M. Johnson is the author of seven cookbooks, including “Flavors of Ireland.”
Serve this lovely bread with soft butter.
- 3 c
- 2/3 c
- granulated sugar
- 1 tsp
- 1 Tbsp
- baking powder
- 1 tsp
- baking soda
- 1 1/2 c
- raisins or half raisins and half sultanas (golden raisins)
- 3 tsp
- caraway seeds
- 2 large
- eggs, beaten
- 2 c
- 2 Tbsp
- butter, melted
- soften butter for serving
How to Make Irish Bread - The Spotted Dog
- 1Preheat the oven to 350°F and grease and flour a 9 inch/22 cm round baking pan.
- 2In a large bowl, combine the flour, sugar, salt, baking powder, and baking soda.
- 3Stir in the raisins and caraway seeds and then make a well in the center and stir in the eggs, buttermilk, and butter.
- 4Transfer the dough to the prepared pan and bake for about 1 hour, or until the top is golden and a skewer inserted into the center comes out clean.
- 5Cool in pan on wire rack for 5 minutes and then invert the bread onto the rack and let cool completely before slicing.