Grubmasters's video: Irish Soda Bread - So Moist baked in a Lodge Dutch Oven

A St. Patrick's Day Staple, this bread is cooked up moist and delicious. Our special guest Phil shares his recipe and gives the secret to making a moist bread that doesn't crumble when you slice it. Be sure to enjoy this next to your corned beef and cabbage. It's great for breakfast too. I like mine with a nice pat of butter hot, right out of the oven! It's not just for St. Patties day either, this is too good to be relegated to one day out of the year. Recipe: 4 Cups of Flour 1 Tbsp Baking Powder 1 Tsp Baking Soda 1 Tsp Salt 2 Tbsp Sugar 1/2 Cup Shortening 2 Cups Raisins 1 Tbsp Caraway Seeds 2 Beaten Eggs 1 1/3 Cups Buttermilk Milk for brushing Mix dry ingredients together. Blend in shortening with a fork or pastry cutter. Add raisins, caraway seeds, beaten eggs and buttermilk. Stir to incorporate all ingredients into a heavy dough. Layout on a floured board and mold into a rounded bread shape. Compress the dough a bit to ensure that it is uniform in texture. Slice an X with a sharp knife and then brush top with milk. Bake at 350 - 375 (use the ring method). Start checking at about the 50 - 60 minute mark. Use a knife or toothpick to check for doneness. You won't be disappointed, this stuff is amazing! Special Thanks to Phil for sharing!!!