EMIGRANT’S SODA BREAD

Makes: 1 loaf

3 2/3 cups (910 mL) all-purpose flour, plus extra for dusting

1-2 tbsp (15-30 mL) granulated sugar

1 tsp (5 mL) salt

1 tsp (5 mL) baking soda, sifted

1-2 tsp (5-10 mL) caraway seeds

1/2-3/4 cup (125-180 mL) golden raisins, raisins, or currants

1 1/4 (310 mL) cups sour milk or buttermilk

1 large organic egg (optional — you may not need all the milk if you use the egg)

1. Preheat the oven to 450 F (230 C).

2. Sift the dry ingredients into a bowl, add the caraway seeds and fruit, and mix well. Make a well in the centre and pour most of the milk in at once with the egg (if using).

3. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it onto a floured surface and knead it lightly for a few seconds, just enough to tidy it up. Pat the dough into a round about 1 1/2 inches (4 cm) deep and cut a deep cross on it.

4. Bake for 15 minutes, then reduce the oven temperature to 400 F (200 C) and continue to cook for about 30 minutes. If you are in doubt, tap the bottom of the loaf: if it is cooked, it will sound hollow.

5. Serve freshly baked, cut into thick slices and generously slathered with butter.