A couple of weeks ago I told you about the Newport Celtic Festival as something fun to do if you were around the area. Today, I bring you the winning Irish Soda Bread recipe so you can enjoy a little Celtic festival at home.
Irish Soda Bread with Caraway & Drambuie
submitted by Margaret Boone, 1st prize winner
2011 Newport Celtic Festival and Highland Games, Baking Contest
- 1½ cups Golden Raisins
- 6 Tbsp Drambuie
- 2 cups Bob’s Red Mill Organic Whole Wheat Flour
- 2 cups Bob’s Red Mill Enriched Unbleached Wheat Flour
- ¼ cup light Brown Sugar (packed)
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 Tbsp Caraway Seeds
- 1½ cups cold Buttermilk
- 2 large Eggs
- 2 Tbsp unsalted Butter (melted)
In a small bowl, combine raisins and Drambuie. Let stand for 30 min.
Preheat oven to 375°F. Grease baking sheet.
In a large bowl, using a whisk, combine flours, sugar, baking powder, baking soda, salt and caraway. In another bowl, combine the buttermilk, eggs and butter. Beat slightly with whisk. Add macerated raisins. Make a well in the dry ingredients and pour in the wet. Stir with wooden spoon until moistened. Turn the dough onto a lightly floured counter. Knead gently about 6 times or until it comes together. Form into 2 round loaves; place on baking sheet. Using a serrated knife, slash the tops with an X no more than ¼” deep.
Bake 40-50 min. or until loaves sound hollow when tapped and are brown & crusty. Serve warm.