St. Patrick’s Bread Recipe
Many years ago, yeast wasn’t easily available. So, as a necessity, people used baking soda, which, when combined with an acidic liquid such as buttermilk, becomes a leavening agent. Unlike with yeast, when using baking soda to leaven bread, it doesn’t have to sit and rise, but can instead be baked immediately.
St. Patrick’s Bread
- 4 cups sifted flour
- 1 teaspoon salt
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 cup butter
- 2 cups seedless raisins
- 1-1/3 cups buttermilk
- 1 egg
- 1 teaspoon baking soda
- Sift sifted flour into large bowl. Mix in salt, sugar and baking powder.
- Cut in butter and until mixture is coarse like cornmeal. Stir in raisins.
- Mix in buttermilk, egg and baking soda, stirring until dough is just nice and moist.
- Bake in a greased, 1-quart casserole dish at 375°F. for 45 minutes, or until golden brown. Take from oven and cool for a few minutes before removing from pan.
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