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Joan Hanchett's Irish Raisin Bread Recipe

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This recipe for Joan Hanchett's Irish Raisin Bread, by , is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Roche
Added: Saturday, May 9, 2009


2 c. skimmed milk
2 Tbsp. vinegar
4 c. flour
1/2 c. sugar
1/2 tsp. salt (optional)
2 tsp. baking powder
1 tsp. baking soda
2 Tbsp. margarine
2 tsp. caraway seeds (optional)
1 c. raisins
1 Tbsp. melted margarine
2 Tbsp. sugar
1 tsp. nutmeg

Place the vinegar in the skimmed milk to make 2 cups. Combine the dry ingredients. Add margarine, blending into the flour mixture. Add seeds and raisins. Add milk and stir with a fork. Do not over mix. This is important.
Grease a loaf pan and flour. Put the bread mixture and cover with melted margarine plus sugar.
Bake at 375 for 10 minutes, lower oven to 350 and bake for 55 to 60 minutes until it tests done.
Cool 10 minutes and remove from pan. Wrap in tea towel to cool further for a soft crust. This is a low cholesterol recipe.




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