An Irish Soda Bread Recipe to Make You Misty-Eyed

In honor of today's high holy day, I thought I'd share my stepmother Maureen Byrnes' Irish Soda Bread Recipe and throw out the call to all the other Irish (or Irish-for-the-day) bakers in the community to share any of their favorite St. Patrick's Day recipes.

This recipe comes from Maureen's "Auntie Evangelist," a cloistered nun in Lismore County in Waterford, Ireland and produces a shiny loaf of slightly-sweet soda bread. Slather with salted butter and your eyes will turn misty long before you hear any bagpipes.

Autie's Irish Soda Bread

4 c. flour

1/2 c. sugar

2 t. baking powder

1 t. baking soda

1 t. salt

1/2 c. sweet butter or shortening

1 c. plumped raisins (hydrate in cup of hot water for a few minutes to "plump" them)

1 t. caraway seeds

1 1/2 c. buttermilk

2 eggs (beaten)

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Preheat oven to 375 degrees.

In a food processor, mix: flour, sugar, baking powder, baking soda, salt and butter/shortening until crumbly and butter mixed in.

Transfer to large mixing blow and incorporate raisins and seeds. Stir in eggs and buttermilk.

Transfer to greased springform pan (dough will be "pretty wet") in a lump. Brush dough with an eggwash (mixed egg and water).

Bake for one hour at 375 degrees.