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<blockquote data-quote="moreluck" data-source="post: 816800" data-attributes="member: 1246">Another Version.....&nbsp;Marge&#039;s Irish Soda Bread&nbsp;Ingredients<ul>
<li data-xf-list-type="ul">4 cups flour</li>
<li data-xf-list-type="ul">1/2 to 3/4 cup raisins</li>
<li data-xf-list-type="ul">2 Tbsp sugar</li>
<li data-xf-list-type="ul">1 tsp baking soda</li>
<li data-xf-list-type="ul">less than 1 Tbsp caraway seeds</li>
<li data-xf-list-type="ul">2 cups buttermilk</li>
</ul>MethodPreheat oven to 375-400F. Mix dry ingredients.Add raisins and mix.Add buttermilk until mixture becomes doughy.Knead a little in the bowl and pat the dough flat into a greased 9&quot; pan.The crust will turn a light golden brown. The bread is ready when a tap on the center top crust produces a hollow sound — about 40 minutes. If you&#039;re not sure of what you&#039;re hearing, you can insert a knife vertically into the center of the bread. If the bread is finished, the knife will come out clean.It may take a few loaves to get the temperature and timing just right. The freshness of the baking soda will also effect the baking time.The hardest part of making Marge&#039;s Irish Soda Bread is allowing it to cool before slicing</blockquote>

[QUOTE="moreluck, post: 816800, member: 1246"] Another Version..... Marge's Irish Soda Bread [B]Ingredients[/B] [LIST] [*]4 cups flour [*]1/2 to 3/4 cup raisins [*]2 Tbsp sugar [*]1 tsp baking soda [*]less than 1 Tbsp caraway seeds [*]2 cups buttermilk [/LIST] [B]Method[/B] Preheat oven to 375-400F. Mix dry ingredients. Add raisins and mix. Add buttermilk until mixture becomes doughy. Knead a little in the bowl and pat the dough flat into a greased 9" pan. The crust will turn a light golden brown. The bread is ready when a tap on the center top crust produces a hollow sound — about 40 minutes. If you're not sure of what you're hearing, you can insert a knife vertically into the center of the bread. If the bread is finished, the knife will come out clean. It may take a few loaves to get the temperature and timing just right. The freshness of the baking soda will also effect the baking time. The hardest part of making Marge's Irish Soda Bread is allowing it to cool before slicing [/QUOTE]

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