. . . since it was such a hit in Williamsburg, here it is!

IRISH SODA BREAD

In our final seminar on consumer horticulture at the College of William and Mary, we baked two loaves of Irish soda bread as a treat for the 100-plus adults in the class. Some asked that we put our recipe on our web site so others could bake the bread at home after the classroom studies ended. In response to that request, here is our recipe for Irish soda bread:

Ingredients:
* 2 measuring cups of unbleached all-purpose flour
* 1 1/2 teaspoons baking powder
* 3/4 teaspoon salt
* 1/4 teaspoon baking soda
* 1 tablespoon caraway seeds
* 3 tablespoons currants
* 3 tablespoons raisins
* 1 cup buttermilk

In a large mixing bowl, add your dry ingredients. Use a rubber spatula to mix everything in the bowl. Lastly, pour buttermilk and continue stirring with the spatula to make a soft dough. On a floured bread-board, place the bread dough and kneed for about a minute or so. Shape the dough into a round load about 7 to 8 inches in diameter, with a little top to the loaf. Use a sharp knife to cut a cross on the top of the loaf. Set the loaf on a greased or Pam-sprayed cookie sheet.

Bake in a pre-heated oven: 350 degrees for 40 minutes in a conventional oven, or 300 degrees for 30 minutes in a convection oven. After baking, allow the loaf to cool down for 30-40 minutes.