0 hours 10 mins
1 hours 0 mins
1 hours 10 mins
2 ¾ Cups of all-purpose flour plus an additional ¼ cup of all-purpose flour, divided
1/3 Cup of sugar
1 Tsp. baking powder
½ Tsp. baking soda
¾ Tsp. salt
2/3 Cup Raisins
1 Tbsp. caraway seeds
2 Large Eggs
1 Cup buttermilk
1. Preheat the oven to 325 degrees with the shelf rack in the middle of the oven. Line a baking sheet with tin foil or parchment paper and spray with cooking spray.
2. In a large bowl, whisk together the 2 ¾ flour, sugar, baking powder, baking soda and salt. Then, stir in the raisins and caraway seeds.
3. In a separate bowl, mix the buttermilk and eggs. Pour into the flour mixture and stir until just combined (don’t over mix). This dough is very, very sticky but that is the way it is supposed to be.
4. Sprinkle the remaining ¼ cup of flour on a board. Put the dough onto the floured board and begin gently kneading the dough and gathering the flour on the board into the dough.
5. Shape the dough into a circle and cut a deep cross into the top of the bread round.
5. Bake the loaf for about one hour. Test the center of the loaf with a toothpick. If it comes out clean, the bread is done. Transfer the bread to a wire rack and allow to cool. Slice the bread and serve with butter and/or jam. I love to serve this with a homemade jam and Kerry Gold butter (just to keep that Irish vibe going).
NOTE: I’ve been making this recipe for years. My mom is Irish to the bone and loves a big fuss on St. Patty’s Day and this is one of the treats I make for that day. The touch of sugar and raisins add a nice sweetness. It is delicious and it makes a great breakfast or brunch toast too. See how I serve it up for breakfast with my Pineapple Cottage Cheese Pastry recipe.