This Recipe Comes Straight From The Catholic Church Itself!
Sometime, back in the 1980’s, my mother-in-law gave me a cookbook that was a collection of recipes compiled by the parishioners of her church. The cookbook was sold as a fundraiser for a Catholic church that was in Illinois, at the time.
The recipe book was titled “In The Lord’s Kitchen.” It’s a sweet little cookbook full of family recipes; some good, some not so good, and some are true gems. Father Seamus contributed two soda bread recipes to this book.
One was called “Soda Bread” and the other was called “Soda Bread Number Two”. Intriguing titles, huh? Heck, with a name like Father Seamus, how could I go wrong? I was surprisingly drawn the second recipe.
It had raisins, a dash of sugar, and optional caraway seeds. I usually make several loaves of soda bread this time of year, and I had to experiment with this recipe at first. You see, since it is a recipe from a Catholic church group, they probably didn’t do much proof reading.
The recipe fails to say how long to bake it and at what temperature. Go figure, right? It didn’t take me long to get it right and tweak the recipe slightly. Now this recipe is my favorite bread recipe and a favorite of my friends too!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Let your butter sit out for just a couple minutes to get soft before working with it.
Recipe and image courtesy of: Kitchen Catharsis
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