| 3 | tablespoons butter or margarine, softened |
| 2 1/2 | cups Gold Medal® all-purpose flour |
| 2 | tablespoons sugar |
| 1 | teaspoon baking soda |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 1/3 | cup raisins, if desired |
| 3/4 | cup buttermilk |
| 1. | Heat oven to 375ºF. Grease cookie sheet. |
| 2. | Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl. |
| 3. | Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife. |
| 4. | Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired. |
|
| Why the "X" on top of Irish soda bread? Legend tells us that this cross is meant to scare away evil spirits. Spooky! |
|
| Use the "whack" method to soften butter and margarine: Give each side of the chilled stick a good "whack" with a rolling pin. |
Nutrition Information:
110 ( 25 ); 3 g ( 2 g); 10 mg; 240 mg; 19 g ( 1 g); 3 g 2 %; 0%; 4 %; 6 % 1 ; 1/2