---------- Recipe via Meal-Master (tm) v8.04
  Categories: Ethnic, Irish, Breads
       Yield: 2 servings
       6 c  All purpose flour
       2 ts Baking soda
       2 ts Baking powder
       3 tb Cornstarch
       2 ts Sugar
       1 ts Salt
   2 1/2 c  Buttermilk ***
 -------------------ADD FOR “SPOTTED DOG-------------------
     1/2 c  Raisins or sultanas
   ***  may substitute 2 1/2 cup water and 10 tablespoons
   buttermilk powder.
   Preheat Oven to 375 degrees.
   Add all of the dry ingredients in a large bowl and mix
   very well.  (If making Spotted Dog variant, then add
   raisins.) Pour all of the buttermilk into the bowl at
   once and stir, using a wooden spoon, just until a soft
   dough is formed.  Do not try to make it smooth at this
   point.  Pour the contents of the bowl out onto a
   plastic counter and knead for a minute or so until
   everything comes together.  You may need to add a bit
   more flour depending on humidity.  The dough should be
   smooth, not sticky.
   Divide the dough into two portions and shape each into
   a round loaf, pressing the top down a bit to just
   barely flatten it.  Place the loaves on a large
   ungreased baking sheet.  Sprinkle some additional
   flour on the top of each loaf and, using a sharp
   paring knife, make the sign of the Cross in slashes on
   the top of each.
   Allow the loaves to rest for 10 minutes and then bake
   on the middle rack of the oven for 40 minutes, or
   until the loaves are golden brown and done to taste.
   Cool on racks.
   Adapted from: The Frugal Gourmet on Our Immigrant
   Ancestors, by Jeff Smith. Entered by Dale & Gail
   Shipp, Columbia Md. Personal comment: a close Irish
   friend gives her stamp of approval on this as being an
   authentic Irish soda bread.  She supplied the ”Spotted
   Dog" variant.