My aunt’s Irish soda bread which we all loved. Family from the County Cork.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a heavy pan.
Mix flour, sugar, raisins, caraway seeds, baking powder, baking soda, and salt in a large bowl. Add eggs, buttermilk, and milk to the flour mixture; stir until evenly incorporated. Transfer dough to the prepared pan.
Bake in preheated oven until when the bread is tapped on top it sounds hollow, about 75 minutes.
Per Serving: 346 calories; protein 8.5g; carbohydrates 74.4g; fat 2.2g; cholesterol 35.2mg; sodium 374.1mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.