Happy Saint Patrick's Day!
This recipe comes from one of my first cookbooks... "American Home All-Purpose Cookbook" 1966.
It is every bit as good today as it was back then with easy, reliable recipes you can depend on.
This is a rustic bread with good flavor and is wonderful toasted with some butter on top.
4 c. ALL-PURPOSE FLOUR, sifted
1 Tbsp. SUGAR
1 tsp. SALT
1 1/2 tsp. BAKING SODA
1 tsp. BAKING POWDER
1 3/4 c. BUTTERMILK
1 c. RAISINS
2 Tbsp. CARAWAY SEEDS
Heat oven to 350 degrees.
Sift flour, sugar, salt, baking soda and baking powder together in a large mixing bowl.
Add buttermilk. Stir until all ingredients are moistened.
Stir in raisins and caraway seeds.
Turn dough out on a floured board and knead 10 times.
Form into a round ball. Sprinkle with a little additional flour and place on a greased cookie sheet.
With a sharp knife, cut a shallow cross on top of the dough.
Bake 50 to 60 minutes or until bread is golden brown.
Remove from oven and place loaf on a wire rack to cool.