Here’s the recipe for my mother’s Irish bread. I don’t know what real ‘Irish bread’ truly is, but my brothers and sisters and I all loved this lightly sweetened version, and my husband and sons enjoy it now.
I’m sure she clipped the recipe from the Confidential Chat section of the Boston Globe.Confidential Chat was like a no tech version of facebook. Readers would take a name… I was Shamrock Lassie… and send in letters, recipes, household hints (How to polish your furniture with lemons, How to keep your stainless steel shiny with baking soda) and quotes or poems they wanted to share with others. The editors MIGHT choose your letter to publish in a special section.
Kind of like March Slice of Life! So, here’s to Confidential Chat, sharing writing and warm bread. Slainte!
Nana’s Irish Bread
Preheat oven to 325 degrees
I bake the bread in a greased cast iron frying pan.
Soak 1 C raisins in hot water
Cream together 3/4 C sugar and 3 Tablespoons butter/margarine
Beat in 2 eggs
Sift together 3C flour/ 2 teaspoons baking soda/ 3 teaspoons baking powder
and 1/2 teaspoon salt
Add 1 Cup sour milk (I add a tad of white vinegar or lemon juice to milk and wait a few minutes) alternately gently with dry ingredients. Don’t overbeat here. Like muffins, too much energy makes a tough batter.
Drain raisins and add to batter.
Add 1 tablespoon caraway seeds.
Bake for 35-45 minutes.