Thursday, April 26, 2012

I've been eating this bread, which my sister-in-law introduced to the family, since I was 8 or 9. In my professional opinion, there's only one way to do it: toasted, with butter.

My mom always made one loaf with caraway seeds and one without. My version of the recipe makes no mention of caraway seeds. Because yuck. But if you're a caraway lover, by all means, sprinkle some in there. Just warn other people before letting them take a bite. Because yuck.

Eileen's Irish Bread

Preheat oven to 375.

2 Tablespoons butter
1/2 cup sugar
1/4 teaspoon salt
3 cups flour
3 teaspoons baking powder
1 egg - beaten
1 1/4 cup milk
1 cup raisins 

Mix together by hand. 
Pour into buttered bread pan.
Bake at 375 for 50 mins-1 hour, til toothpick comes out clean.


kelli said...

Oo, gonna make this soon. Looks so good. And no caraway seeds here.. yuck :P I'm glad you're blogging again.

Rue said...

I hope you like it! Remember - toasted with butter.