Friday, March 16, 2012

Irish Spotted Dog Bread

St. Patrick's Day is tomorrow, time to start making Irish food. My husband has Irish roots and loves the food so I really like to try and make him extra happy this time of year. The recipe below is one of his favorite breads. I called it Irish Soda Bread until I did some research. I have always made it with ingredients that are not in Traditional Irish Soda Bread. Traditional Irish Soda Bread doesn't include caraway seeds, sugar, sour cream, eggs, or raisins. It only has 4 ingredients; flour, baking soda, salt, and buttermilk. But since my husband really likes this version, the one with the raisins, I'll do it 'un'traditional this time. I also found out that if you add raisins, it's called Spotted Dog Bread. Next year, I'm trying the real stuff.

Irish Spotted Dog Bread
Serves 8-10

4 cups all-purpose flour, plus 1 tsp
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
3 cups raisins
2 eggs, room temp, lightly beaten
1 1/4 cups buttermilk, room temp, shaken
1 cup sour cream, room temp

Preheat oven to 350*. Grease a 9" round iron skillet with butter.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and raisins.

In a medium bowl, combine eggs, buttermilk, and sour cream.

Add the wet ingredients to the dry. Mix until the flour is moistened. Knead the dough in the bowl, about 15 strokes. The dough will be really sticky.

Place the dough into the greased skillet and press down. Cut two 4" x 3/4" deep slits, like an 'X', into the top of the dough. Dust with reserved flour.

Bake for 65-70 minutes or until a knife inserted into the center comes out clean. Let cool and turn bread onto a cooling rack.

-Make sure to keep bread in an airtight container.

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