 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Mom always serves a traditional Corned Beef and Cabbage dinner on Saint Patrick's Day (March 17). She always makes a loaf of this tasty bread to have with the meal. We eat slices hot from the oven slathered with butter. Read more . To die for! Ingredients:
4 c. sifted all-purpose flour |
1/4 c. granulated sugar |
1 tsp. salt |
1 tsp. double-acting baking powder |
2 tbsp. caraway seeds |
1/4 c. butter or margarine |
2 c. light or dark raisins |
1 1/3 c. buttermilk |
1 egg, unbeaten |
1 tsp. baking soda |
1 egg yolk, or a little cream |
Directions:
1. Preheat oven to 350 degrees F. Grease a 2-quart casserole dish.
2. Into mixing bowl, sift flour, sugar, salt, baking powder; stir in caraway seeds. With pastry blender or 2 knives, scissor-fashion, cut in butter till like coarse meal; stir in raisins.
3. Combine buttermilk, egg, soda; stir into flour mixture till just moistened. Turn dough out onto lightly floured surface; knead lightly until smooth; shape into ball. Place in casserole.
4. With sharp knife, slash top of loaf two times in the shape of a cross, each slash 4 inches, and about a 1/4 inch deep in the center of the loaf. Brush with yolk, beaten with a fork. You can also brush the top with a little cream if you prefer.
5. Bake bread about 1 hour and 20 min., or until cake tester, inserted in center, comes out clean.
6. Cool bread in baking dish 10 min., then turn out on rack to finish cooling (yeah right - it won't last that long). Serve in slices.
|
|