*  Exported from  MasterCook  *
                             RAISIN SODA BREAD
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads                           Irish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4 1/4   c            All-purpose flour (up to 4
                         -1/2 cups)
    4       ts           Baking powder
      1/2   ts           Baking soda
    1       t            Salt
    3       tb           Granulated sugar
    1       tb           Caraway seeds
    1       c            Dark seedless raisins
    2       c            Buttermilk
   Preheat the oven to 350F.  Grease a 9-inch black
   cast-iron skillet or cake pan and dust with flour.
   In a large bowl, mix 4 cups of the flour with the
   baking powder, baking soda, salt, sugar, and caraway
   seeds.  Add the raisins, mixing them in with your
   fingers to make sure they are separated.  Add the
   buttermilk to the bowl and mix with a fork until the
   mixture forms a dough.
   Sprinkle about 1/4 cup more of the flour on a board or
   counter. Turn out the dough and knead for about 5
   minutes, working in the flour from the board and
   forming the dough into a smooth round loaf about 8
   inches in diameter.  (If the humidity is high and the
   dough is very sticky, you may need to add another 1/4
   cup of flour to the board.)
   Press the dough evenly into the prepared skillet or
   pan and cut a cross 1/2 inch deep across the top.
   Bake for 1 hour and 15 minutes, or until the loaf
   sounds hollow when rapped on the bottom.  Remove the
   loaf to a wire rack and rub the top with butter.
   Sprinkle with sugar.  Let the bread cool completely
   before slicing.
   This Irish bread tastes even better the second day and
   is particularly good for breakfast.
   Makes one large loaf.
   [ The Redbook Breadbook ]
   Posted by Fred Peters.
                    - - - - - - - - - - - - - - - - - -