On Tue, 14 Mar 2006 10:57:07 -0500, "Dee Randall"
> wrote:

>Sunday I went looking for a new recipe for Irish Soda bread as I can't find
>my favorite anywhere. I went to food network and found a recipe and printed
>it out, but looking at it, I found that the originator of this recipe called
>for 15 minutes at 450, then turn down to 400 for 30 minutes more.
>(Creamation!??)
>
>So I went looking for another and (LO & BEHOLD), the one I liked was by the
>same chef, only this time it was 45 minutes at 375. It did not include
>baking powder, just baking soda. An aside amusement: Bobby Flay's wife
>asked him why he used both in a biscuit recipe, and he stammered out a
>reply, something like, "because they work differently," to which she replied
>something, like "Oh, Great!)
>
>The recipe I tried is certainly not the best I've had, so since it's almost
>the 17th, can anyone share their favorite Irish Soda Bread. (Preferably a
>basic recipe without raisins.)
>Thanks so much,
>Dee Dee


This is a favorite around here. The raisins and.or caraway seed are
optional. It is far from traditional, but we like it.

This makes 2 large loaves.

Boron

Irish Soda Bread

6 + cups flour
1 Tbsp baking soda
1/2 cup Sugar
4 Tbsp butter, cut into pats
3 Tsp baking powder
1 ½ Tsp Salt
1 ½ - 2 cups raisins
Caraway seeds to taste 2-3 Tbsp
3 cups Buttermilk

Mix all the dry ingredients in a bowl. Cut in butter with pastry
blender

Mix in caraway seeds and raisins. Mix in buttermilk until all flour
is incorporated Knead on floured surface with floured hands

Divide in 2 and shape, making X crosscut with a bench knife. Bake on
stone at 375 for 15 minutes, then at 350 until internal temp is 190.