Lovey's Irish Soda Bread

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Sometimes life drops the perfect thing in your lap. Sometimes you need to laugh, cry, be inspired or scared or frustrated or surprised. Sometimes you need to be reminded of someone you miss. A few weeks ago we were in San Diego helping my father in-law prepare for the big move up to the Central Coast.  Moving is not exactly fun. You know this. We had one day to pack his entire house and as I was sitting in his kitchen, boxes splayed around me, my boys wreaking havoc and feeling totally overwhelmed,  I reached into the back of yet another drawer and pulled out a jumble of papers held together by a crumbling rubber band. I took a quick peek and almost threw the entire thing into the bulging black garbage bag next to me when I saw peeking out from the stack a yellowed scrap of lined paper that bore my mother in-law's familiar scrawl. On it was a recipe for Irish Soda Bread. My mother in-law, who passed away several years ago, was known simply as "Lovey." She was truly a gem--one of those people whom you feel truly blessed to have known and although I didn't get much time with her, I always felt very close to her, and still do. Finding this recipe was a gift, one I like to think Lovey had a hand in giving. Enjoy this one. Thanks, Lovey.

Sift flour, baking powder, sugar and salt into a large mixing bowl.

Add caraway seeds and butter and cut in using a pastry cutter or two forks until the mixture is the consistency of coarse meal.

Combine buttermilk, egg and soda in a small mixing bowl.

Add raisins and buttermilk mixture to the flour mixture. Stir just until combined. It will be a little dry, but should come together as you knead it. If not, add another tablespoon of buttermilk.

Sprinkle flour on your work surface and gently knead the dough until it is smooth and forms a ball.

Place it into a greased casserole dish and using a sharp knife, cut a cross in the top.

Brush the top with a beaten egg yolk or cream and bake in a 375 degree oven for about an hour.

Run a knife around the edges and remove from dish to cool before slicing.

Slather with butter and good jam and enjoy with a cup of tea, in memory of Lovey.

Lovey's Irish Soda Bread

4 cups flour (I used 1/2 all purpose and 1/2 white whole wheat)

1/4 cup sugar

1 tsp salt

1 tsp baking powder

2 tsp caraway seeds

1/4 cup butter

2 cups raisins or currants

1 1/3 cup buttermilk

1 egg

1tsp baking soda

1 egg yolk or cream (for brushing top)

Heat oven to 375 degrees and grease a 2 quart casserole dish.

Into a large mixing bowl, sift flour, sugar, salt and baking powder. Stir in caraway seeds.

With a pastry blender or two forks, cut in butter until it resembles coarse cornmeal.

Combine buttermilk, egg, and soda and stir into flour mixture until just moistened. Turn dough onto a lightly floured surface and knead lightly until smooth.  Shape into a ball and place into prepared casserole.

With a sharp knife, make a 4 inch cross (1/4" deep) in dough. Brush with beaten egg yolk or cream.

Bake 1 hour, 10 minutes or until the bread sounds hollow when tapped lightly and a skewer inserted into the center comes out clean. Cool in pan for 10 minutes. Remove and cool before slicing.

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