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Irish Bread |
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Serves: 8
Print this Recipe
Yield: 1 loaf
Martha Glenn, Enid, Oklahoma
2-3/4 cups all-purpose flour, divided
3 tablespoons sugar
1 (1/4-ounce) package active dry yeast
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup warm buttermilk (120° to 130°)
2 tablespoons butter or margarine, melted
3/4 cup raisins
In a mixing bowl, combine 2 cups flour, sugar, yeast, salt and baking soda. Combine buttermilk and butter; gradually add to dry ingredients and beat well. Turn out onto a lightly floured surface; knead in raisins and enough remaining flour to make a soft dough, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Knead on a lightly floured surface about 15 times, forming a smooth round ball. Place on a greased baking sheet. Press dough down to form an 8-in. circle. Cover and let rise until doubled, about 30 minutes. Sprinkle dough lightly with flour; cut a 4-in. cross about 1/4 in. deep on the top. Bake at 350° for 30 minutes or until bread tests done. Remove to a wire rack.
© Copyright Reiman Publications, 1993-1997
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