(Marion Masterson, August 10, 1931-November 12, 1996)
  • 4 cups flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 lb butter
  • 1&1/3 cups buttermilk
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/2 of a 15 oz. box of raisins

New Jersey State Fair/
Sussex County Farm and Horse Show
August 10, 2000
August 9, 2001
August 8, 2002
Three Time First Place -
Arthur F. Elwell

Recipe:
  1. Combine flour, sugar, salt and baking powder in a large bowl.
  2. Cut in butter with pastry blender (or two knives) until mixture resemble coarse corn meal.
  3. Add raisins.
  4. In a separate bowl, mix buttermilk, eggs and baking soda.
  5. Add liquids to flour mixture and mix well. (Result will be rather gooey.)
  6. Turn dough out onto a floured board. Knead lightly to coat with flour.
  7. Place dough in a well-buttered 9-inch layer pan.
  8. *VERY IMPORTANT* Using a sharp knife, cut a cross into the dough. Cut to the bottom of the pan, one side to the other. This allows the inside to cook.
  9. Place pan in a pre-heated 350°F oven. Cook for about 1 hour, or until the top is browned and a fork inserted in the center comes out clean. Bread will rise a great deal.
  10. Allow to cool with a towel wrapped aroud it for about an hour. (I don't know why. My mother always does and her soda bread is good.)
  11. Soda bread can be frozen if wrapped in aluminum foil.
NOTE: Many people add caraway seeds to soda bread at the same time as the raisins. Since I don't like caraway - I don't. (Maryanne Masterson)

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Mother Masterson's Famous Irish Soda Bread