Irish Soda Bread IV

Recipe View 5 mins Preheat your oven to 375°F (190°C). Grease and lightly flour two loaf pans (8x4 inch) or a large cast-iron skillet. (5 minutes)

Recipe View 2 mins In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. (2 minutes)

Recipe View 5 mins Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 2 mins Stir in the raisins and caraway seeds, ensuring they are evenly distributed throughout the flour mixture. (2 minutes)

Recipe View 2 mins In a separate bowl, whisk together the eggs, buttermilk, and sour cream. (2 minutes)

Recipe View 3 mins Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. If the dough seems too dry, add milk, one tablespoon at a time, until a shaggy dough forms. (3 minutes)

Recipe View 5 mins Turn the dough out onto a lightly floured surface and gently knead a few times to bring it together. Divide the dough in half and shape each portion into a loaf or a round. (5 minutes)

Recipe View 2 mins Place the loaves into the prepared loaf pans or the round into the skillet. Cut a cross into the top of each loaf or round, about 1/2 inch deep. (2 minutes)

Recipe View 53 mins Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. (45-60 minutes)

Recipe View 10 mins Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely. (10 minutes)