IRISH SODA BREAD

     2 cups flour                   ⅜ cup sugar
     ½ tsp baking soda              ¼ cup melted butter
     ½ tsp cream of tartar          1-½ oz raisins
     ½ tsp salt                     1 cup buttermilk

Sift the flour, soda, cream of tartar, salt, and sugar together. Reserve 2 tablespoons of buttermilk, then add the butter, raisins, and remaining buttermilk to the flour. Mix well to a soft, moist dough.

Dust with additional flour if the dough is too sticky to handle, and transfer the dough to a lightly-floured surface. Knead vigorously for 3-4 minutes until dough is firm. Shape into a round loaf.

Moisten the loaf with the reserved buttermilk and dust with flour. Place the bread on a buttered and floured baking sheet, score the top with an X, and bake at 375° until nicely browned, about one hour.

Adapted from the “Larousse Treasure of Country Cooking” (1975). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!