Soda bread with raisins by Magnus Nordlander
Based on a recipe from the New York Times
I remember that I used to eat this many years ago, bought from a grocery store. After about 6 months they stopped selling it. At the time, I didn't bake at all, and besides, I had no idea how to make it.
About a year ago I remembered this bread and started looking for recipes. Finally I found it, and after trying it, I found that it indeed surpassed the store-bought bread.
Room for improvement: This is assembled using the muffin method, though the original recipe called for adding the sugar to the dry ingredients. I haven't tried adding it to the wet ingredients, as is the usual way, when assembling with the muffin method.
Ingredients for 1 loaf
- 1 ounces of butter, melted
- 5 1/4 ounces of sugar
- 14 7/8 ounces of all-purpose flour
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 1 2/3 cups of buttermilk
- 2 eggs, well beaten
- 7 ounces of raisins
- 1/2 teaspoon of caraway seeds, crushed
Instructions
Preheat the oven to 345°F. Line a loaf pan with parchment paper.
Assemble the batter using the muffin method. This is how you do it: Add the dry ingredients, except the raisins and the caraway seeds to a bowl (in this case, including the sugar as a dry ingredient), add the wet ingredients to another bowl. Mix the wet ingredients together, and dump the wet ingredients onto the dry ingredients. Mix until they just come together. Add the raisins and the caraway seeds.
Add to the loaf pan, and bake for about an hour until it is golden brown and delicious, and done. To test for doneness, use a toothpick, stick it into the bread and pull it out, if it comes out clean, the bread is done.
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