Irish Soda Bread is a quick bread that uses baking soda in place of yeast to make it rise.  This extra moist recipe is made with yogurt instead of the classic buttermilk. Golden raisins add a touch of sweetness.

Makes 1 round loaf or 6-8 servings

Ingredients:

• 2 cups flour, plus extra for dusting hands and dough, if needed
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 tablespoons unsalted butter, plus extra to grease the baking pan
•  1 cup plain whole milk yogurt, plus 1 more tablespoon, if needed
• 1/2 cup golden raisins

Directions:

1. Preheat the oven to 375˚F. Grease an 8-inch cake pan with butter.
2. In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda. Cut the butter into small pieces and use your fingers to work the butter into the flour to form pea- sized crumbs.
3. Stir in 1 cup of yogurt and raisins into the flour mixture. Use a wooden spoon and thoroughly mix until lightly moistened and the dough barely starts to come together.  If flour mixture is not completely moistened, add 1 more tablespoon of yogurt just until the dough is moistened.
4. In the large mixing bowl, shape the dough just until it comes together.   Knead for 2-3 minutes until the dough is smooth.   Form the dough into a 7-inch round and place it in the prepared 8-inch cake pan.  If dough is too sticky to handle, lightly dust your hands and/or dough with flour. Do not over-mix or the bread will be tough.
5. Use a sharp knife to cut a cross or an “X” about 1/2 inch deep in the center of the round.   Bake in the center of your preheated oven for 40 minutes. Transfer the bread to a wire rack to cool. Serve plain or with butter or crème fraiche.

Tips:

• Traditional Irish Soda Bread: For a traditional version use 3/4 cup plus 2 tablespoons of buttermilk instead of the yogurt and 1/2 cup of currants in place of the golden raisins.  Add 1 teaspoon of caraway seeds as an optional ingredient.
• Best to enjoy in 2 to 3 days, then refrigerate up to 5 days.