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Irish Bread

by in Jul 1993
Irish Bread
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Yield: 2 loaves

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  • 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

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