Irish Soda Bread
If you love scones, you will love Irish soda bread.  Not too sweet, but quite dense.  This needs nothing else but a generous slab of butter.  Delicious.

::Note - photos above show 5 small loaves using 1½ recipes::

Ingredients (1 loaf)
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
4 tablespoons sugar
2 tablespoons butter, melted
2 eggs
1 cup sour cream
½ cup Half & Half
¾ cup currants or raisins
1½ tablespoons uncooked oatmeal, to line pan

1.  Sift flour with baking soda and baking powder.  Stir in sugar.  Add currants or raisins and mix uniformly.

2.  Add butter and eggs to flour mixture.

3.  Add sour cream and Half & Half.  Stir with spatula or wooden spoon until just incorporated.  Do not overmix.

4.  Preheat oven to 350 degrees F.

5.  Grease a round 9-inch cake pan with vegetable oil or butter and sprinkle oats on pan.

6.  Transfer dough to prepared cake pan, slashing a large "X" on top of rounded dough.

7.  Bake for 50 to 55 minutes.  If unsure when it's completely baked, you can pick up your loaf using oven mitts, turn it upside down and give the bottom center a tap with your fingers - if it sounds hallow, its done.  It may be hard to determine the first couple times you try this, but if you bake bread often, it will become easier to tell.

8.  Let your fresh baked loaf rest at least ½ hour - 1 hour prior to slicing.  Warm soda bread is wonderful, but if you cut into hot bread, steam will release and quickly dry out your bread.  And that's boo-boo, after all the hard work you put in to create that beautiful loaf!  So be patient!

Serve with a beautiful Corned Beef roast, Cabbage & Bacon, and Guinness.  To store, place loaf in an airtight bag or container when completely cooled.  To refresh, use a serrated knife to cut bread into ½-inch slices, lightly toast and slather with butter :)  Yum.