Helen Mahoney's Irish soda bread
Makes one 10-inch round loaf
This loaf is slightly drier than Mary Burke's, and not quite as sweet.
| 2 | tablespoons vinegar |
| 2 | cups milk |
| 4 | cups flour |
| 1/2 | cup sugar, plus 1 tablespoon for sprinkling |
| 2 | teaspoons baking powder |
| 1 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 2 | tablespoons unsalted butter, at room temperature |
| 1 | cup raisins |
| 2 | teaspoons caraway seeds (optional) |
| 2 | tablespoons butter, melted |
2. In a small bowl, stir the vinegar into the milk and set aside.
3. In a large bowl, combine the flour, 1/2 cup of sugar, bakingNotes:powder, baking soda, and salt. Using a pastry blender, cut in the softened butter. Stir in the raisins and caraway seeds, if using.
4. Stir in the milk with a fork just until combined.
5. Transfer the dough to the pan. Using a sharp knife, cut a cross in the middle of the bread. Brush melted butter over the top and sprinkle with the remaining 1 tablespoon sugar.
6. Bake the bread for 10 minutes. Lower the oven temperature to 350 and continue baking for 45 to 50 minutes, or until the top is golden and a skewer inserted in the center of the bread comes out clean.
7. Cool the bread in the pan on a wire rack for 10 minutes. Turn the bread out of the pan and leave to cool completely.
