Irish Soda Bread

I know that St. Patrick's Day was yesterday, but this bread is yummy any time of the year. A slice for breakfast is simply divine! There are a gazillion recipes out there on the interwebs, all claiming to be from someone's Irish nanny, just pick one and you'll probably do just fine. Here's the one I used; my Nanny's not Irish, but the bread was good anyway!

**Yes, I know that, traditionally, this bread does not have fruit in it. But, I like it with fruit. So, I added it. I'm crazy like that.**

Irish Soda Bread
Serves 8
Ingredients:

• 4 cups flour
• 1/2 cup sugar
• 2 tsps baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup whiskey-soaked currants (substitute raisins if you'd like)**
• 2 tsps caraway seeds
• 2 eggs, lightly beaten
• 1 1/4 cup buttermilk
• 1 cup sour cream (I was running low, so I used 1/2 sour cream and 1/2 plain yogurt)

Directions:

• Heat oven to 350°. Grease a 9 inch baking pan or cast iron skillet.
• In a large bowl, mix flour, sugar, baking powder, baking soda, salt, currants and caraway seeds.
• In a medium bowl, mix eggs, buttermilk and sour cream.
• Add wet ingredients to dry ingredients and mix only until moistened.
• Put batter in prepared baking pan, pat down and score with a deep 'X'.
• Bake for 65-75 minutes until firm and golden brown.
• Let cool and remove from pan. Completely cool before serving.

**Whiskey-soaking is not necessary, but it adds a nice flavor to the bread. If you wish to do it, just put your 1 cup of currants or raisins in a small bowl, add enough whisky to cover and let soak overnight. Before adding them to bread, drain off whiskey and discard (or save for later if you're into that kind of thing).

Give this bread a try some time. With no rising or kneading, it's a cinch for every baker!