Dear Trinity Baker,

Thanks for offering to help “raise some dough” for the Human Needs Fund of the Southport-Oak Island Interchurch Fellowship. Below are 2 wonderful recipes for Irish Soda Bread, as well as all the necessary info to make this a successful fundraiser. Choose whichever recipe you prefer!

IMPORTANT!!!!

1. 1)The sale will be held on Sunday, March 11. Please make the bread on Friday, March 9 or Saturday, March 10 in order to guarantee freshness.

1. 2)DO NOT MAKE AHEAD AND FREEZE.

1. 3)SINCE THESE ARE AUTHENTIC IRISH RECIPES PLEASE DO NOT SUBSTITUTE OR CHANGE THE INGREDIENTS!

GRANDMA CLARK’S SODA BREAD   ( A sweeter, more moist bread)

Please use disposable 8” x 3 3/4” x 2/3/8” loaf pans for this recipe. (Please note that this is the approximate size since the manufacturer seems to change the dimensions slightly every year!) The disposable pans are slightly smaller than the re-usables and can be purchased at Wal-Mart (package of three for about $1.50?). One recipe of Grandma Clark's recipe will make 2 loaves of bread. (The original recipe was baked in one iron skillet. If regular size loaf pans are used the bread will be too flat.)

2 Tbs. of butter to grease the pans

3 cups unbleached all-purpose flour

1 ½ tsp. salt

1 Tbs. baking powder

1 tsp. baking soda

¾ cup sugar

1 ½ cups raisins – dark, golden, or both

1 ¾ cups buttermilk –preferably whole buttermilk, not skimmed

4 Tbs. (1/2 stick unsalted butter, melted – to be added to the batter

2 eggs, well beaten

2 Tbs. unsalted butter, melted and cooled to room temperature – for top of batter

1 Tbs. caraway seeds (optional)

Smear 2 Tbs. of butter evenly over the bottom and sides of the 2 loaf pans. Line the bottom of the pans with a rectangle of waxed paper.

Pre-heat the oven to 350º

Sift the flour, salt, baking powder, baking soda, and sugar together in a large bowl. Add the  raisins and toss well to coat.

In another bowl, whisk together the buttermilk, eggs, and the 4TBS of melted butter. Add this to the dry ingredients (along with the optional caraway seeds, and mix just until blended. Do not over mix.

Spoon the batter into the prepared loaf pans and smooth the top gently with a spatula. Dot the top with the remaining 2 Tbs. of melted butter.

Bake the bread until puffed and golden – about 45 minutes to 1 hour. Keep

checking it! Cool in pan for 10 minutes. Remove from pan and place on wire to cool further.

When completely cooled, wrap in 2 layers of Saran Wrap or other clear plastic wrap or bag.

If possible, add a “touch of green” for a festive look – i.e. ribbon, yarn, shamrock sticker. But don't worry if you do not have anything - we will have some extra yarn or ribbon on hand! Also, breads with caraway seeds should be labeled as such.

IRISH SODA BREAD - JUDI DINGLEY'S TRADITIONAL RECIPE

2 cups white flour

2 cups whole wheat flour

½ cup sugar

2 tsp. baking soda

4 Tbs. butter, chilled

1 cup raisins

1 ½ cups buttermilk or plain yogurt

1 Tbs. caraway seeds (optional)