As my mother, Mary Pat, wrote in Forks Up! “It is amazing how many variations of this bread there are — almost one per Irishman.”
In keeping with this world-view we substituted dried raspberries for the raisins only because they were on hand and raisins were not.
4 c. flour
2 1/2 t. salt
1 t. baking soda
1/3 c. sugar
1 T. caraway seed
1 c. raisins, dried raspberries or dried cranberries
2 c. buttermilk (or plain yogurt)
Combine ingredients. Work on board with 3/4 c. flour. Shape into round loaf.
Slash a cross on top of loaf with a floured knife. Place on a greased baking sheet, cornmeal on bottom. Bake 45 minutes at 350º.Print This Post