When the kids were still in school, the moms in the neighborhood would get together every now and then for a potluck lunch. Frances Danaher wouldn’t always come–whether or not she was there depended on the amount of sleep she was able to squeeze in after her midnight shift at a Nabisco factory.
When she was able to make it, she’d often bring packages of Nutter Butters, Oreos, or Lorna Doones, one for every family, that she bought at a discount from the company store. But she was equally known for her rainbow Jello mold assembled beautifully in a footed rifle dish, and for her broccoli/cauliflower/cherry tomato salad marinated in bottled Italian dressing.
One time, she brought over a loaf of soda bread. Frances was first-generation Irish, but at no time did she call the bread “Irish soda bread” and never purported it to be authentic. It was simply soda bread, made the way her husband Maurice and four children liked it. The recipe made enough for her family and for her to share.
Frances Danaher’s Soda Bread
8 cups all-purpose flour
2 cups granulated sugar
3 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons table salt
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
3 large eggs at room temperature
1 quart (4 cups) buttermilk
1 box (15 oz) raisins, about 3 cups
Position a rack in the center of the oven and preheat it to 350°.
Line with parchment or use shortening to grease four 8″ x 4″ or 8.5″ x 4.5″ loaf pans, or four 8″ round pie plates or cake pans.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, stir together the butter, eggs, and buttermilk until well mixed. Add to the flour mixture along with the raisins. Mix well with a wooden spoon or sturdy spatula. Divide into four equal sections and pat into prepared pans.
Bake on center rack for 45-50 minutes or until a thermometer inserted in center of loaf registers 195°-205°, Remove loaves from pans and allow to cool on baking rack before slicing and serving.
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