Spotted Dog
(for Sundays and other special occasions)
This is a version of Soda Bread that Chris’s family had during the Christmas and Easter seasons. Chris remembers this bread pre-dating the trip to Ireland. He says he has eaten this bread as long as he can remember. Also good with butter!
Yield: 1 - 8" round loaf
Time: about an hour
400°, cookie sheet lined with parchment
Ingredients:
3 cup all-purpose flour
1 cup buttermilk - room temp.
3 tbs sugar
¼ cup butter
2 tsp baking soda
1 egg, lightly beaten
1-1/2 cup raisins or dried currants
1 tbs caraway seeds
Instructions:
Preheat oven to 400° F. Line a cookie sheet with parchment paper.
In a large mixing bowl, cut butter into flour until the size of small peas. Add remaining dry ingredients including caraway seeds.
Add egg and buttermilk, stirring until combined.
Stir in fruit.
Turn dough onto a floured surface and knead lightly. Shape into an 8” round and place on parchment paper. Press down in the center until it resembles a shallow saucer. Use a sharp knife to cut a ¼” deep cross on the loaf.
Bake for 40 minutes or until golden brown and it tests done.