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IRISH SODA BREAD
Makes 2 (6-inch) loaves.
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon
salt
1 tablespoon sugar
1 1/2 tablespoons caraway seeds
1 cup
raisins
1 3/4 cups well-shaken buttermilk
2 tablespoons unsalted
butter, melted
Preheat oven to 375°F. Butter and flour a large
baking sheet, knocking off excess flour.
Sift together 4 cups flour, baking
soda, and salt into a large bowl and stir in sugar, caraway, and raisins. Add
buttermilk and stir just until dough is evenly moistened but still lumpy.
Transfer dough to a well-floured surface and gently knead with floured
hands about 8 times to form a soft but slightly less sticky dough.
Halve
dough and form into 2 balls.
Pat out each ball into a domed 6-inch round on
baking sheet.
Cut a 1/2-inch-deep X on top of each loaf with a sharp knife,
then brush loaves with butter.
Bake in middle of oven until golden brown
and bottoms sound hollow when tapped, 35 to 40 minutes. Transfer loaves to
racks to cool completely.
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