Irish Soda Bread
Save leftover butter wrappers and store in the freezer in a sealable plastic storage bag. When a recipe calls for a greased pan or casserole, simply wipe with a handy butter wrapper.
3 cup flour
1/2 cup sugar
2 1/2 tsp baking soda
1/4 cup cold unsalted butter, cut into small pieces
1 cup raisins
1 1/2 cup buttermilk
1 tsp milk
Preheat oven to 325°F. Mix flour, sugar and baking soda in a large bowl. Cut butter into flour mixture using a pastry blender or 2 knives until crumbly.
Add raisins; mix well. Add buttermilk; stir just until moistened.
Knead for 1 minute on a lightly floured surface. Shape into ball. Place in greased 1-1/2-quart casserole. Cut a shallow X in top with a sharp knife.
Brush with milk. Bake for 50 minutes or until golden brown, tenting with foil during last 15 minutes. Turn loaf onto wire rack to cool.
Baking soda only has a shelf life of about 6 months. Once opened, store in an airtight container. To check if its still active, add 1/4 teaspoon to 2 teaspoons vinegar. If it bubbles, the baking soda is fine.