Sea Cliff resident Jane McGilloway shares her mother-in-law's Irish soda recipe and tradition.
GRANDMA KAY'S IRISH SODA BREAD
4 cups white flour, plus more for kneading
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons (1/2 stick) unsalted butter, cold
1 cup raisins
¼ cup caraway seeds
1 egg, lightly beaten
1½ cups buttermilk
1.Preheat oven to 425 degrees. In a large bowl combine flour, sugar, salt and baking soda.
2.Cut butter into thin slices, toss slices with flour mixture. With fingers, work butter into flour until mixture is crumbly. Add raisins and caraway seeds and stir to distribute them evenly.
3.Make a well in the mixture and pour the beaten egg into it, followed by the buttermilk in half-cup increments. Mix with a wooden spoon just until dough comes together. Turn dough out onto a well-floured board, knead briefly (adding a little more flour if dough is too sticky) and form into a large ball.
4.Place dough onto a lightly baking sheet and with a serrated knife, cut an "X" into the top. Bake until the top of the bread is hard and lightly golden, about 40 minutes. Let bread cool for nearly an hour before serving. To serve, cut loaf in half, turn cut surface onto the cutting board, then slice. Provides about eight slices.