Happy St. Patrick’s Day!

It was a few days before St. Patrick’s Day a couple of years ago and I decided to bake an Irish Soda Bread. Buttermilk is one ingredient in that delicious raisin filled bread. Whenever I opened the door to our fridge I saw a partial container of fat free Buttermilk sitting on the top shelf. That container kept reminding me that St. Patrick’s Day was approaching. Yes, I did have recipes for Irish Soda Bread, also called Spotted Dog, but my recipes required either eggs or more than 1 stick of Butter/Margarine. I did not want to use any eggs in the bread, so I was on a Mission. That Mission was to find a new recipe.

Google is a wonderful place to learn new info. With a click here and a click there after entering key words I quickly found a recipe for an eggless Irish Soda Bread that also contained lots of Raisins. My family really likes Raisins. Carol (from Charli and Me) very graciously shared this recipe and she continues to share it again this year as St. Patrick’s Day approached.

Yesterday afternoon the Irish Soda Bread was baked. After it cooled I wrapped it in GladWrap and then in foil. Today, the absolutely scrumptious bread was cut into slices and boy is it good!

I have a gas oven and I’ve learned to bake the bread an additional 15 minutes at 375°F. It is longer than the original recipe states. Yesterday in my great haste, I melted the butter/margarine and cooled it like usual when baking. However, this recipe does not call for cooled melted butter. Well, I used it anyway. Much to my great happiness I had a dough that was much easier to handle and not so sticky. The bread is very moisty. This Irish Soda Bread is chuck full of Raisins. Yummy!

Below is the recipe that my friend Carol continues to share. Click here to visit her at Charli and Me. Thank you Carol! This is a very yummy bread!

Irish Soda Bread - Also called (spotted Dog) - from Carol
This recipe comes from Will O'Glenn Irish Bed and Breakfast
Glenn, Michigan - The recipe was shared by Mrs. Biddy Gahan (her mom) from Cahir, Co. Tipperary, Ireland

Ingredients:
2 1/2 cups all purpose flour
1 1/2 cups raisins
1 tsp baking soda
1 tsp double acting baking powder
5 Tbsp sugar
1/2 cup butter
1 cup buttermilk

Directions:
In small bowl, pour boiling water over raisins, let stand 5 minutes. In large bowl, sift flour, soda, baking powder, and sugar. Cut in butter until the mixture looks like course crumbs. Drain raisins, stir into flour mixture. Add buttermilk all at once. Stir vigorously with a fork.

Shape into ball and flatten ever so slightly. (It should look like a ball) Place on a greased 8 inch pie plate. Bake 15 minutes at 400 degrees, lower heat to 375 degrees, and bake 10-15 more minutes, or until knife comes out clean.

Remove from pie plate. Cool one hour. Cut into wedges. Makes 10 servings.
The bread will have a scone like consistency......
♥ Now this is the most important part of making any Irish bread recipe. When you get the bread into your pan, just prior to baking, take a knife and gently carve a Cross across the top to bless it. Then poke four holes in the bread to let the faeries out. Your bread will turn out perfect every time.

Enjoy!
Yummy!