Raisin & Rye Soda Bread

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I’ve been sick for a few days and have not been able to bake.  Thought I’d get back in the saddle with this simple, delicious fave.

INGREDIENTS

 

Nonstick spray

2 cups flour

5 tablespoons sugar, divided

1 1/2 teaspoons baking powder

1 teaspoon salt + 1/2 teaspoon salt to sprinkle on top of bread

3/4 teaspoon baking soda

3 tablespoons butter, chilled, cut into cubes

1 cup buttermilk

2/3 cup raisins

1 tablespoon caraway seeds

DIRECTIONS

Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.

Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar, 1/2 teaspoon salt, and caraway seeds.

Bake bread until brown and tester inserted into center comes out clean, about 30 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

I worked with this recipe.

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