Irish Bread

From Yankee Magazine — July 1993

Bread Recipes

Yield: 2 loaves

• 1 cup raisins
• 1 cup milk
• 1 cup sugar
• 3-1/2 to 4 cups sifted all-purpose flour
• 1 teaspoon salt
• 2 tablespoons baking powder
• 2 eggs
• 1/2 cup shortening or butter
• 1 to 3 tablespoons caraway seeds

Preheat oven to 350 degrees F. Soak the raisins in milk for a few minutes to plump; drain and reserve the milk. Dredge the raisins in 1/2 cup of the flour and set aside. Combine the milk and remaining ingredients. Stir in the raisin-flour mixture. Pour into greased 8-1/2x4-1/2-inch iron loaf pans. Bake for about 45 minutes or until bread tests done. Remove from the pans and cool on a rack. Wrap the bread in a towel to prevent the crust from hardening.

Find Similar Recipes

• By Category
  • Bread Recipes
• By Course
  • Breads Recipes
• By Preparation Method
  • Bake Recipes
• By Special Occasions
  • St. Patricks Day Recipes