Peggy Boland'S Irish Raisin Bread - cooking recipe

Ingredients

3 to 3 1/2 c. sifted flour
1/2 tsp. baking soda
3 tsp. baking powder
1/3 stick butter, softened
2/3 c. sugar
1 1/2 c. raisins
1 Tbsp. caraway seed (optional)
2 eggs, beaten
dash of salt
1 3/4 c. buttermilk (room temperature)

Preparation

Sift all dry ingredients.
Cut butter into flour; stir in raisins and caraway seed.
Combine eggs with milk and mix until you have a nice dough.
Knead for 2 minutes and shape into round loaf.
Turn into lightly greased and floured 9-inch round skillet (cast-iron is best).
Cut a deep cross on top of cake.
Bake at 350\u00b0 for 50 minutes.
Brush with milk when done.
Yields 1 loaf.