: Who has one willing to share in time for St.Paddy's day? Are they all pretty much the same or are there variations? Should adjustments be made for hi-alttitude
Nina:
Here's a variation you might try; I've used it many times for St. Paddy's turned out great.
4 cups all-purpose flour
3 T. sugar
1 T. double acting baking powder
1 tsp salt
3/4/ t. baking soda
6 T. butter
1 1/2 cups dark seedless raisins
1 T. caraway see
2 eggs
1 1/2 cup buttermilk
Preheat oven to 350 degrees. Grease a 2-qt. round cassorole very well. In large bowl, mix fork, mix flour and next 4 ingredients. With pastry blender or knives cut in butter until mixture resembles coarse crumbs; stir in raisins and caraway seed.
In small bowl with whip beat eggs slightly; remove 1 T and reserve. Stir buttermilk into remaining egg; stir into flour mixture just until flour is moist. (Dough will be sticky) Turn dough onto well-floured surface; with floured hands, knead about 10 strokes to mix thoroughly. Shape into ball; place in cassorole. In center of ball, with sharp knive, cut a 4"cross about a 1/4" deep. Brush dough with reserved egg.
Bake 1 hour and 20 min. or until toothpick inserted comes out clean. Cool in cassorole on wire rack 10 min; remove from cassorole and cool completely on rack.
Make 1 loaf
Sandy Wells
Homer, Alaska