Helen Mahoney's Irish soda bread

March 15, 2006

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 1. Set the oven at 375 degrees. Butter a 10-inch round cake or springform pan.

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, baking Notes: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.