|The Little Guy's Bib|
A definite St. Patrick's Day edible favorite is the Irish Soda Bread my blog friend, Carol had shared about 4 years ago (Charli and Me). This treat came from the Will O'Glenn Irish Bread & Breakfast in Glenn, MI. Butter, Buttermilk and filled with Raisins! Also...no Eggs! Yum! It is baked in a pie plate and is absolutely delicious!
I've adapted the recipe by melting and cooling the Butter before using. One year I was working too quickly and melted it. It was an error that came out great! The dough is less sticky to work with, so I now always melt/cool the Butter in this recipe.
|Ready for the oven!|
|Deliciously filled with Raisins!|
Oven: 400°F, then lowered to 375°F.
Total Baking Time: 45 Minutes
1 and 1/2 Cups Raisins
1 Cup Boiling Water
* * * *
1 stick Butter - I use unsalted.
2 and 1/2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
5 Tablespoons Sugar
1 Cup Buttermilk, can be Low Fat/Fat Free
- Preheat oven to 400°F.
- Spray a 8" or 9" Pyrex Pie Plate with PAM.
- In a small bowl combine Raisins and boiling Water. Let sit while preparing dough.
- Melt Butter. Cool.
- In larger bowl, combine Flour, Baking Soda, Baking Powder & Sugar.
- Add melted Butter to dry ingredients, stir in.
- Add Buttermilk, stir.
- Add drained Raisins. Stir.
- Shape dough into a ball after placing into pie plate. Dough will be sticky.
- Bake 15 Minutes at 400°F.
- Lower oven to 375°F. Bake 30 Minutes longer.
- Remove the bread from pie plate and cool on rack.
- After cooled, wrap in plastic wrap and aluminum foil.
- Wait at least 5 hours before cutting into slices and eating.
Happy St. Patrick's Day!!!