Irish Soda Bread

I usually don't use the caraway seeds for things like Thinking Day with children. They seem to like it better without them. I've made it with or without the raisins, and sometimes skip the sugar and cinnamon on top. My husband was raised in Ireland and insists it's more authentic without the sugar mix, but the kids like it better with. Any way you make it, it can't be beat for flavor!

Ingredients:

• 2 cups unsifted all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 4 tablespoons sugar
• 1 1/2  teaspoons caraway seeds
• 3 tablespoons shortening or  margarine
• 1 cup buttermilk or sour milk**
• 2/3 cup raisins, dark or golden, coarsely chopped
• 1 tablespoon butter or margarine, melted
• 1/4 teaspoon ground cinnamon

Method:

1. Preheat oven to 375 degrees F. Grease an 8- or 9-inch round layer-cake pan.
2. In medium bowl combine flour, baking powder, baking soda, salt and 3 tablespoons sugar. Add caraway seeds.
3. Add shortening, and cut into flour with two knives or a pastry blender until shortening is in fine pieces.
4. Make a well in center of flour mixture; pour in buttermilk and add raisins. Mix lightly.
5. Turn out onto lightly floured board and knead gently a few times. Shape into a 5-inch round and place in prepared pan.
6. Using a sharp knife or scissors, cut dough crosswise into quarters about two-thirds of the way through. Brush top surface with melted butter and sugar mixed with cinnamon.
7. Bake for 35-40 minutes, until golden brown. Serve warm with butter or margarine.

Note: For a nutrition bonus, why not stir in 2 tablespoons wheat germ or 2
tablespoons rolled oats with the flour?

Contributed by:
Carolyn Ayers

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