Brae Loch Inn

Cazenovia, New York

Heritage Recipe

Scotch Soda Bread

This recipe was brought to the U.S. from Scotland by Eva Barr Brown 80 years ago. Eva is Grey Barr's mother. She baked for the Brae Loch when it first opened 53 years ago.

Ingredients:

4 cups sifted flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup seedless raisins

1-3/4 cups buttermilk

1/4 cup vegetable oil

Sift flour, baking powder, baking soda, and salt. Stir in raisins. Add buttermilk and oil. Mix just enough to moisten the dry ingredients. Toss on a lightly floured board. Do not work too much. Shape into two round buns like pie crust, only about 2 inches thick. Slash a cross in each. Put on a lightly greased cookie sheet and bake at 350 degrees for 45 to 50 minutes.

After baking, slice up like a pie. Our family especially likes a piece of soda bread fried in a pan with the leftover bacon grease after cooking breakfast. It is definitely a special treat!

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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