Peg’s Irish Soda Bread


4 cups flour
1/2 cup sugar
3/4 tsp salt
2 tsp baking powder
1 tsp baking soda
2 to 2 1/2 cups raisins
2 tbsp caraway seeds
2 eggs, lightly beaten
1 1/4 cups low fat buttermilk
1 cup low fat sour cream


Preheat oven to 350°. Grease a 8 inch round baking or cake pan.
Combine 4 cups of flour (reserve 1 tbsp), the sugar, salt, baking powder, baking soda, raisins and caraway seeds into a large mixing bowl.
In a smaller bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture just until flour is moistened. Combine the ingredients with a large rubber spatula and combine only until the dough comes together – it will be very sticky. Place the dough in the prepared pan and pat down. Cut a 4 x 3/4 deep slit in the top of the bread – it will be more like dragging the knife through as the dough is so sticky. Dust the top with the reserve flour.

Bake in a preheated 350 degree oven for 65 to 75 minutes – the top should be a beautiful golden brown. Let cool and turn bread out onto a wire rack. Enjoy with plenty of irish butter!

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