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This sweet Irish-American verison of soda bread is rich with cinnamon, raisins and sour cream. Photo credit: Naomi Robinson from Bakers Royale.
5 cups flour
1 cup sugar
4 teaspoons baking powder
2 teaspoons McCormick® Caraway Seed
1 teaspoon McCormick® Cinnamon, Ground
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup raisins
1 cup buttermilk
1 cup sour cream
1 teaspoon McCormick® Pure Vanilla Extract
Preheat oven to 350°F. Mix flour, sugar, baking powder, caraway seed, cinnamon, baking soda and salt in large bowl. Stir in raisins. Set aside. Beat eggs in medium bowl. Stir in buttermilk, sour cream and vanilla. Add to dry ingredients; stir until well blended.
Divide dough in half. Shape each portion into a ball. Place on lightly greased baking sheet. Make a deep X on top of each loaf with a small knife. Sprinkle with additional sugar, if desired.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and top is golden brown. Transfer loaves to wire rack; cool completely.
Cinnamon Raisin Irish Soda Bread Muffins: Prepare dough as directed. Divide among 24 greased muffin cups. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean and top is golden brown.
(Amount per serving)
There will be those out there who will turn up their noses because this isn't "real" Irish Soda Bread. I am NOT one of them. This was spectacularly amazing bread. Moist, with perfect texture and crumb. Since I don't like caraway seeds, I omitted them, but otherwise followed the recipe exactly. As the batter is heavy and there's a lot of it, I recommend using a mixer with a dough hook if you can. If not use a VERY strong wooden spoon. I also baked the loaves in two high sided 9-in. cake pans -- personal preference. The batter doesn't spread out so much and it bakes more evenly. Yum.
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