Irish Soda Bread

Method

• Begin by plumping the raisins
• Bring 1 cup of water to a boil and add the raisins
• When the water returns to a boil, turn off the heat
• Let the raisins plump in the water for at least 10 minutes
• Drain the raisins, saving any raising water for another use
• Set raisins aside
• Preheat the oven to 350 degrees
• Lightly spray a baking sheet with lecithin spray, or line it with baking paper
• Cut the cold butter into 1/2 inch pieces
• Sift the dry ingredients together into a medium size bowl or the mixing bowl for your electric mixer
• With the mixer on its lowest speed, use the paddle attachment or your beaters to cut the cold butter into the dry ingredients, until the mixture resembles coarse cornmeal
• Stir in the plumped raisins and the caraway seeds
• In a small bowl, whisk together the sweetener, buttermilk and eggs and add to the flour mixture
• Stir together on medium low speed just until mixed
• Place the dough on a lightly floured work surface
• Divide it into 2 equal portions
• Knead each portion 8-10 times, and form into a round loaf, 8 inches in diameter
• Place the loaves on the prepared baking pan
• Use a serrated knife to cut a 1/2 inch deep cross on the top of each loaf
• Place the loaves on the middle shelf in the preheated oven, and bake for 40 to 50 minutes until golden brown and crusty.