Irish Soda Bread

Yield

Makes 12 servings

Ingredients

4	cups all-purpose flour
1/4	cup sugar
1	tablespoon baking powder
1	teaspoon baking soda
1	teaspoon salt
1	tablespoon caraway seeds
1/3	cup shortening
1	cup raisins or currants
1	egg
1-3/4	cups buttermilk*

*Soured fresh milk can be substituted for buttermilk. To sour milk, combine 2 tablespoons lemon juice plus enough milk to equal 1-3/4 cups. Stir; let stand 5 minutes before using.

Preparation

Preheat oven to 350°F. Grease large baking sheet; set aside.
Sift flour, sugar, baking powder, baking soda and salt into large bowl. Stir in caraway seeds. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in raisins. Beat egg in medium bowl. Add buttermilk; beat until well blended. Add buttermilk mixture to flour mixture; stir until mixture forms soft dough that clings together and forms a ball.
Turn out dough onto well-floured surface. Knead dough gently 10 to 12 times. Place dough on prepared baking sheet. Pat dough into 7-inch round. Score top of dough with tip of sharp knife, making an "X" about 4 inches long and 1/4 inch deep.
Bake 55 to 60 minutes or until toothpick inserted into center comes out clean. Immediately remove from baking sheet; cool on wire rack.** Bread is best eaten the day it is made.

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