Return to Content

Irish Bread

Irish Bread
0 votes, 0.00 avg. rating (0% score)
by in Jul 1993

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.
Updated Tuesday, June 8th, 2010

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111