War Eagle Mill Recipes

Irish Soda Bread

4 cps      War Eagle Mill All-Purpose Flour
1 tsp       baking powder
1 tsp       baking soda
1 tsp       salt
3 Tbs      granulated sugar
2/3 cp    raisins
3 Tbs      butter, room temp
2 cps      buttermilk

Grease a baking sheet; dust with flour. Stir together flour, baking powder, baking soda, salt, and sugar. Cut in butter. Stir together dry ingredients, mix in buttermilk. Fold in raisins. Turn dough out on lightly floured surface and knead for 2 – 3 minutes. The dough should be neither wet nor dry to the touch and the surface will be bumpy. Add flour if necessary. Form into an 8-inch ball.

Place on prepared baking sheet, use a sharp knife to cut a cross about ½” deep in the top. Brush with beaten egg. Bake for about 30 – 35 minutes at 350 degrees until bread is golden brown. Cool on rack; cover with cloth towel. Cut into wedges with serrated knife. Makes 1 loaf.