---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Ruth Macguire's Soda Bread
 Categories: Breads, Crockpot
      Yield: 4 Servings
 
  1 1/2 c  All-purpose flour; sift
  1 1/4 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Salt
  1 1/2 tb Granulated sugar
      1 ts Caraway seeds
    1/2 c  Seedless raisins
      2 ts Shortening
      1    Egg; slightly beaten
      1 c  Buttermilk
 
  Sift the flour, baking powder, baking soda, salt, and sugar into a
  large bowl. Add the caraway seeds and raisins. Working with your
  fingers, rub the shortening into the flour mixture. Or with two
  knives, cut it into the flour until it makes a coarse mealy
  mixture. Add the egg and buttermilk and stir until you have formed
  a soft dough. Flour a board and turn the batter out onto it. Knead
  the dough lightly for 1 minute. Form a round loaf and make a
  shallow cross in the center.

  Place the dough in a well-floured 2 qt mold and cover loosely with
  a plate. Cover the cooker and bake on High for about 2 hours, or
  until the bread is crusty on top and a toothpick inserted in the
  center comes out clean.

  Recipe by Clear & Simple  Crockery Cooking by Jacquelin Heriteau
  Grosset & Dunlap, NY, (C)1975
 
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