...my improvised version of Irish Bread
One of my friends came into work one day with a delicious Irish bread which she shared with everyone. Usually, I find Irish bread dry but this was really moist. I asked her for the recipe and she brought it in the next night.
I decided to try it out one cold Saturday when I was just hanging around the house in my pajamas. I started by lining up the ingredients which is somethng I always do before beginning a baking project.
The recipe called for a cup of sour cream but since I didn't have any I used a carton of peach yogurt.
I didn't have any sugar either so I used Truvia and since I was out of milk I mixed up some instant powdered milk. I always have it in the house because if I buy regular milk at the same time as groceries I can't carry the gallon bottle upstairs. Since you're wondering, I buy a gallon at a time and freeze half. (I buy milk separately so it's the only thing I'm carrying upstairs. I live on the eighth floor. (I don't mean I walk up eight floors, although I did once when I first moved in. It almost killed me. Now, I take the elevator).
Preheat oven to 375 degrees
4 cups Flour
1/2 cup Sugar (three packets Truvia)
1 tsp. Baking Soda
2 tsps. Baking Powder
1/2 tsp. Salt
1 cup Golden Raisins (Regular Raisins)
2 heaping tbs. Caraway Seeds (eliminate)
1 stick Butter
A dollop Sour Cream (Greek Peach-flavored Yogurt)
2 cups Milk (Powdered)
2 tbs. Vinegar
Add vinegar to milk and set aside
Mix all dry ingredients in large mixing bowl.
Melt 1/2 stick of butter.
Add milk to dry ingredients and stir in melted butter.
Generously grease black skillet.
Add seeds and raisins to mixture and pour into 9" black skillet.
Melt other 1/2 stick of butter and pour over mixture.
Sprinkle sugar over butter.
Bake for 10 minutes at 375 degrees, then reduce oven to 350 degrees for 40-50 minutes.