Irish Soda Bread - Recipe
Adapted from 500 Treasured Country Recipes, by Martha Storey

Martha Storey and friends think that this delicious fruit-studded bread 
is good 365 days a year, not just on St. Patrick's Day. it is one of the 
easiest breads you'll over make, they say, since there is no yeast.

Irish Soda Bread

Full Recipe
 4   cups organic gluten flour
 1   tablespoon salt
 3/4 teaspoon baking powder
 1   teaspoon baking soda
 1/2 cup raisins or dried currants (optional)
 1 1/2 - 2 cups buttermilk (or use regular milk combined with 2 teaspoons white or cider vinegar)

Half Recipe
 2   cups flour
 1.5 teaspon salt
 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
 1/4 cup raisins
 3/4 - 1 cup buttermilk (or use regular milk combined with 1 teaspoon white or cider vinegar)


  In a large bowl, mix together the flour, salt, baking powder, and soda, 
then stir in the raisins, if desired. Add enough buttermilk to make a 
soft, kneadable dough.
  Turn out the dough onto a floured surface and knead it briefly. Shape 
it into a round loaf and place it on the baking sheet. Cut a cross in the 
top of the loaf with a single-edged razor blade or a very sharp floured knife.

Oven Method
  Preheat oven to 375 F. Butter a baking sheet or cake pan.
  Bake for 35 to 40 minutes. Remove from oven and cool on a rack.
Stovetop Method
  Preheat large covered castiron pan just until oil smoke hot, reduce heat to very low.
  Oil bottom of pan.
  Bake for 20 minutes on one side, flip and bake another 15-20 minutes
  Remove from oven and cool on a rack.

Yield: 1 loaf