Peggy's authentic irish soda bread with raisins
Bread
This bread is incredibly easy and delicious. It has a cakey texture that makes it great with tea or coffee. No toasting, butter or jam needed. Resist the temptation to slice it when it's still warm. It will crumble under your hands, so let it cool completely. <br /> <br />The recipe has gone unchanged for decades. My grandmother Peggy brought it to the USA when she emigrated from Ireland, adapting the recipe from the brown flour used at home to the white flour used here. Baked plain without raisins, it was a household staple year-round. Probably because raisins were costly during Peggy’s childhood in Ireland, she said they were reserved for "special occasions" (the code words for funerals). But in America, she made this with raisins for her grandchildren, bless her, every week. <br /> <br />Soda bread may have raisins or caraway seed but traditionally not both together. The preference for raisins vs caraway was just a regional preference or family tradition. The best tip I can offer is to use fresh ingredients, especially the baking powder and baking soda.
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