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Cooked by: Chef / Ethnicity: Great Britain / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 2 |
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Directions: FRUIT AND SEEDS DRY INGREDIENTS WET INGREDIENTS Begin by plumping the raisins. Bring 1 cup of water to a boil and add the raisins. When the water returns to a boil, turn off the heat. Let the raisins plump in the water for at least 10 minutes. Drain the raisins, saving any raising water for another use. Set raisins aside. Preheat the oven to 350 degrees. Lightly spray a baking sheet with lecithin spray, or line it with baking paper. Cut the cold butter into 1/2 inch pieces. Sift the dry ingredients together into a medium size bowl or the mixing bowl for your electric mixer. With the mixer on its lowest speed, use the paddle attachment or your beaters to cut the cold butter into the dry ingredients, until the mixture resembles coarse cornmeal. Stir in the plumped raisins and the caraway seeds. In a small bowl, whisk together the sweetener, buttermilk and eggs and add to the flour mixture. Stir together on medium low speed just until mixed. Place the dough on a lightly floured work surface. Divide it into 2 equal portions. Knead each portion 8-10 times, and form into a round loaf, 8 inches in diameter. Place the loaves on the prepared baking pan. Use a serrated knife to cut a 1/2 inch deep cross on the top of each loaf. Place the loaves on the middle shelf in the preheated oven, and bake for 40 to 50 minutes until golden brown and crusty. Remove the loaves to a wire rack to cool. Irish Soda Bread is wonderful served hot from the oven.
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