Irish Soda Bread

I love the sweet and rustic smells of homemade bread baking in the oven.  It's just one of those things that puts you right in your happy place.  And for breakfast this week, I've been happily eating my leftover Irish Soda Bread that I made on the rainy and cozy day of St. Patty's.  Despite its name, this classic gluten free version bread is great to make any time of year and it takes little effort.  No kneading, no resting, no rising... And I loaded mine with giant raisins, a ton of caraway seeds and can you guess what else?... lemon zest, of course!  This adapted recipe from the Gluten Free Goddess creates a Soda Bread that tastes comforting and delicious warm from the oven, but I've been nuking it in the microwave for a few seconds in the past mornings and then spreading butter over the warm and moist slice.  Happy place.  :)

What you'll need: serves 6-8

1 cup sorghum flour
1/2 cup brown rice flour
1/2 cup potato starch
2 tbsp granulated sugar
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp kosher salt
2 tsp xanthan gum
5 tbsp butter (cut into small cubes)
3/4 cup buttermilk
2 eggs
1 tbsp honey
2 tsp caraway seeds
1 cup giant raisins
zest from whole lemon

Spray an 8-9 in. round cake pan with Pam and dust with GF flour.  Mix together the dry ingredients in a large bowl.  Cut in the butter with a pastry cutter.  Whisk the wet ingredients in a separate bowl.  Pour in the wet mixture into the dry mixture.  Mix with a spatula until dough is moist and sticky.  Add the caraway seeds, raisins and lemon zest.  With wet hands, scoop out the dough and form into a round loaf.  Place it into the cake pan.  Press down the top to slightly flatten.. this dough rises!  Put in a 375 degree oven and bake for about 30-40 mins, until the bread is golden brown and done in the center (use a cake tester).  Let cool for 10 mins. on a wire rack.  Serve warm or once completely cooled, store in a zip lock bag.