Yeast-Raised Irish Soda Bread

1/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
3/4 cup warm buttermilk (105º to 115ºF)
2 tablespoons butter or margarine, softened
1 tablespoon whole caraway seed
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/4 cups all-purpose flour (2 1/4 to 2 3/4 cups)
3/4 cup raisins
Servings: 12
1. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add buttermilk, butter, caraway seed, sugar, salt, baking soda and 1 1/2 cups flour; beat until smooth. Stir in raisins and enough remaining flour to make soft dough. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

2. Punch dough down. Remove dough to lightly floured surface; knead 10 times. Form into 6-inch ball. Place on lightly greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. With sharp knife, make 1/4-inch deep cross on top of dough.

3. Bake at 350ºF for 30 to 35 minutes or until done. Remove from baking sheet and cool on wire rack.


Yield: 1 Round Loaf

Cuisine: Irish