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Irish Bread
From Dorothy McNett's recipes at www.dorothymcnett.com. This Irish Bread recipe is a treasured recipe from the family of Catherine M. Long, proving once again that the simplest pleasures of cooking for family and friends will always live on! Thanks, Lois Hines, for bringing this recipe to us. Enjoy!
2 3/4 cups unbleached all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt (Irish sea salt!)
1/4 cup unsalted butter, softened (Catherine may have used margarine or Crisco)
1/2 cup raw sugar
1 egg
1 1/2 cups buttermilk or sour milk (to make sour milk, add 2 tablespoons vinegar to milk to equal 1 1/2 cups total)
1 cup raisins
1 teaspoon caraway seeds
melted butter for brushing
sugar for sprinkling
Preheat oven to 350 degrees. In a bowl whisk together the flour, baking powder, baking soda and salt. In another bowl cream together the butter and sugar. Add the egg and beat in well. Add buttermilk, raisins, caraway seeds and the flour mixture. Mix gently to blend in the dry ingredients. Pour into a 1 1/2 quart greased and floured casserole (or 1 loaf pan). Brush top with melted butter, sprinkle with a little sugar. Draw a cross into the top with a sharp knife before baking. Bake 30 minutes at 350 degrees, and then reduce to 325 degrees and bake for 30 minutes more.
Recipe created 2009-08-24.
