---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Ruth Macguire’s Soda Bread
  Categories: Breads, Crockpot
       Yield: 4 servings
  
   1 1/2 c  All-purpose flour; sift
   1 1/4 ts Baking powder
     1/4 ts Baking soda
     1/2 ts Salt
   1 1/2 tb Granulated sugar
       1 ts Caraway seeds
     1/2 c  Seedless raisins
       2 ts Shortening
       1    Egg; slightly beaten
       1 c  Buttermilk
  
     To Cook: Sift the flour, baking powder, baking soda,
   salt, and sugar into a large bowl. Add the caraway  seeds
   and raisins. Working with your fingers, rub the  shortening
   into the flour mixture. Or with two knives,  cut it into
   the flour until it makes a coarse mealy  mixture. Add the
   egg and buttermilk and stir until you  have formed a soft
   dough. Flour a board and turn the  batter out onto it.
   Knead the dough lightly for one  minute. Form a round loaf
   and make a shallow cross in  the center.
     Place the dough in a well- floured 2-quart  mold and
   cover loosely with a plate. Cover the cooker and bake on
   High for about 2 hours, or until the bread  is crusty on
   top and a toothpick inserted in the center comes out clean.
   Source: “Clear & Simple  Crockery Cooking”, by Jacquelin
   Heriteau, Grosset &  Dunlap, NY, c1975
  
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