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Breads, Irish | |
| 4 cups sifted all purpose flour 1/4 cup sugar 1 tsp salt 1 tsp baking powder 2 Tbsp caraway seeds 1/4 cup butter 2 cups raisins 1 1/3 cups buttermilk 1 egg 1 tsp baking soda 1 egg yolk beaten | |
| Sift flour, sugar, salt, and baking powder into a mixing bowl, stir in the caraway seeds. Cut in the butter until mixture looks like coarse meal, stir in the raisins. Combine buttermilk, egg and baking soda, stir into the flour mixture just enough to moisten the dry ingredients. Turn onto floured board and nnd knead lightly until dough is smooth. Shape it into a ball and place in a greased 2 qt casserole. With a sharp knife, cut a 4 inch cross about 1/2 inch deep in the center of the dough (makes the decorative top). Brush with egg yolk. Bake at 375 about 1 hour or until a cake tester/toothpick inserted in the middle comes out clean. Cool the bread in the casserole for 10 minutes and then remove onto a wire rack to finish cooling. To serve cut into quarters and then thinly slice the quarters. To store tightly wrap in foil, which can be frozen. | |
| From Fred Taylor | |
Excellent | |
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