What would St. Patrick’s Day week be without a loaf of Irish bread? Studded with raisins and caraway seeds, this traditional loaf makes me look forward to breakfast with eager anticipation all week or for as long as it lasts. If any of the kids are home, that’s only a day or two. What that means is that I have to make another loaf immediately! It rivals Swedish limpa rye when it comes to eating it toasted and slathered with butter and jam. I’m starting to drool just thinking about it.
My friend Pat gave the recipe for this wonderful Irish bread to me close to 30 years ago, and I have been making it every year since then. The only reason I don’t make it year round is that I like to be able to zip up my pants! Pat got it from her friend, Tom, whom I’ve never met—but any friend of Pat’s is a friend of mine especially when he give out such good recipes!
Thanks, Pat—and thanks, Tom. Top of the morning and a tip of my hat to ya!
- 2 tbl. sugar
- 4 cups flour
- 5 tsp. baking powder
- 1 tsp. salt
- 2 tbl. caraway seeds, optional (I always add in)
- 1 cup raisins
- 1 egg
- 1 3/4 cup milk
- 1 tbl. oil, optional (I always put in)
Prepare a cookie sheet by spraying with Pam or cover cookie sheet with parchment paper. Set aside. If you prefer, you can grease and flour a large cast iron frying pan to use for baking.
Whisk dry ingredients, including caraway seeds, together in large bowl.
Form a round loaf (dough will be sticky) and place on prepared cookie sheet or in cast iron pan. Although the dough is soft, try to score it with a sharp knife.