Breads:

Golden Raisin Soda Bread

Comment on this recipe

"Easy! Quick! Nutritious! Good!!! This bread freezes well.""Whole-wheat flour can be used in place of white flour, no variation of ingredients required." Note: "If you do not have sour milk, use fresh milk with 1 tablespoon of natural yogurt added."

Ingredients

1 pound all-purpose white flour (see note)
1-1/4 teaspoons salt
1-1/4 teaspoons baking soda
1-1/4 teaspoons cream of tartar
1-1/3 cups sour milk (see note)
2/3 cup golden raisins

Instructions

Preheat oven to 400 degrees. In a large mixing bowl, sift together the flour, salt, baking soda and cream of tartar. Add golden raisins and mix into the flour quickly, making a slight well in the center of the flour as you do so. Pour the milk into the well in the flour, and mix with a round bladed knife to form a firm, but not too stiff dough. Turn the dough onto a lightly floured board and knead quickly to bring all the ingredients together well. Shape the dough into a round and flatten it slightly with the palm of the hand. Place the dough round on a lightly greased and floured cookie sheet. Cut a deep cross into the top of the dough with a sharp knife. Bake the dough in a pre-heated oven, 400 degrees, for 25 minutes. After this bake time, turn the loaf upside down on the cookie sheet and return to the oven for an additional 10 minutes to dry out completely. Wrap the baked loaf in a damp cloth and place on a wire rack to cool completely. Freezes well. Note:

Kay Schriefer
Moline