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"Soda bread is popular in Ireland, especially with afternoon tea. As with any oft-made recipe, everyone makes it a little differently and is sure theirs is the best My mother-in-law always baked it for St. Patrick's Day, and now I carry on the tradition."
Judy Lynn, Huntley, Illinois
Serves 20


• 5 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1½ teaspoons salt
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch cubes
• 2½ cups raisins
• 3 tablespoons caraway seeds
• 2½ cups whole buttermilk
• 1 egg, beaten


1. Preheat the oven to 350°F. Grease two 9 x 5-inch loaf pans.

2. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut in the butter, using two knives or a pastry blender, until the mixture is the texture of cornmeal.

3. Add the raisins and caraway seeds; mix well. Add the buttermilk and egg and stir until just blended.

4. Divide the batter evenly between the prepared pans. Bake for 50 minutes, or until golden. Cool on a wire rack for 10 minutes before removing from die pans to cool completely.

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