This Irish Bread… done the American way…
is chock full of raisins and caraway seeds. It’s actually more like a cake then a bread…but… not really.
An ingredient and equipment list will be at the end of this video.
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Preheat your Oven to 350 degrees
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So the bread won’t stick to the bottom of your 8 inch bread pan… spray it with cooking spray.
I’m also going to use some parchment paper… which you can find right next to the plastic wrap at the grocery store.
Cut a piece big enough to line the bottom and sides of the pan.
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Put 5 1/2 Tablespoons of butter in a small dish and melt it slowly in the microwave. Just set it aside for the moment.
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In a large bowl, measure:
2 cups plus 2 Tablespoons of Flour
2/3 cup Sugar
2 1/2 teaspoons Baking Powder and…
1/2 teaspoon salt
Using a whisk…mix these dry ingredients together.
Add 8 ounces, or about 1 1/2 cups of raisins…and 1 1/2 teaspoons of caraway seeds.
Caraway seeds are in with the spices at the grocery store.
With your hands, mix this all together …make sure the raisins aren’t stuck together…and are all coated with the flour mixture.
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In another bowl…or large measuring cup… whisk together
1 cup whole Milk
with 2 Eggs
Pour the milk and eggs into the flour mixture and mix it together with a spoon or spatula.
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Now for the last step mix the melted butter into the batter.
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Pour the batter into the prepared pan.
Set the bread in the lower third of your 350 degree preheated oven.
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Bake the bread in the oven for 55 to 60 minutes.
Test the bread to see if it is done… by inserting a cake tester or a toothpick into the bread. It should come out clean.
Let the bread cool on a rack on the kitchen counter for about 15 minutes.
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To get the bread out of the pan, ... first run a knife around the side of the bread.
Then put a rack on the top of the pan and invert the pan.
Using another rack flip the bread right side up.
Let the bread cool completely before slicing into it.
You can serve the bread plain or toasted, with or with out butter!
Enjoy!
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