Prep 20 mins
Cook 1 hr
Recipe courtesy Brother Rick Curry, The Secrets of Jesuit Breadmaking
- 5 cups sifted unbleached all-purpose flour
- 3⁄4 cup sugar
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 1 teaspoon baking soda
- 1⁄4 lb butter
- 2 1⁄2 cups mixed light golden raisins, and
- dark raisin, soaked in water for 15 to 20 minutes and drained
- 3 tablespoons caraway seeds
- 2 1⁄2 cups buttermilk
- 1 large egg, slightly beaten
- Preheat the oven to 350°F
- Generously butter 2 (9 by 5-inch) bread pans.
- Stir together the sifted flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in raisins and caraway seeds.
- Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves and place in the pans.
- Bake for 1 hour. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.
I have made this recipe for the past 3 years for St. Patty's Day. Everyone in my family and at the office loves it! I always bake it in two loaf pans. The only alterations to the recipe that I make are the following: I sour skim milk with vinegar instead of purchasing buttermilk (1T vinegar to make one cup) and I mix the raisins in the batter after the soured milk and egg, otherwise the raisins will bake with a dry flour coating because they are wet from soaking in hot water. I might need to make a second batch before the end of the week!