Irish Bread


1 cup raisins
1 cup milk
3-1/2 to 4 cups flour, divided
1/2 cup (1 stick) butter or shortening
1 cup sugar
2 eggs
1 teaspoon salt
2 tablespoons baking powder
1 to 3 tablespoons caraway seeds


Preheat the oven to 350°F. Soak the raisins in the milk for a few minutes. Drain, reserving the milk, and dredge the raisins with ½ cup of the flour. Beat the butter, sugar, eggs, and reserved milk. Combine 3 cups of the flour with the salt, baking powder, and caraway seeds. Add the flour mixture to the butter mixture and mix well. Add enough of the remaining flour to make a stiff dough. Stir in the raisins. Pour the batter into 2 greased 8-½x4-½-inch pans. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Remove the bread from the pans and cool on wire racks. Wrap in a kitchen towel to prevent the crust from hardening.


2 loaves

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