November 11, 2018
Breads, Vegetarian, Flour,
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"I mistakenly baked this at 300º for the first 45 or 50 minutes. When it wasn’t getting done I realized the oven was not set at 350º as the recipe stated. All I can say is it was one good mistake . . . it helped it stay moister . . . It turned out absolutely fantastic! The only recipe I will ever make anymore. I'm going to try the low temp baking on other quick breads. Dollywood's recipe for cinnamon rolls bakes them at 300º also, so there's something to this mistake of mine. Once you try this, you too will make it your go-to recipe for Irish Soda Bread."
Set oven to 300° . Butter a 9-inch round cake pan. Sift together the dry ingredients. Using a food processor with the steel blade or a pastry cutter, cut the butter into the flour mixture until it resembles small peas.
Blend in the raisins and caraway seeds. Beat the egg, buttermilk, and sour cream together until blended. Stir the egg mixture into the dry mixture just until blended.
Transfer the batter to the pan and bake for about 50 to 55 minutes, until a toothpick inserted in the center comes out clean. May have to bake a little longer, or turn the oven up the last 10 minutes. I've done it all three ways, depending on the oven I'm using.
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