Over a hundred years ago, the Irish in many parts of rural Ireland made bread using baking soda. This was because yeast wouldn't make dough rise unless strong flour, which was scarce in parts of Ireland, was used. So baking soda, when combined with something acidic (buttermilk), was effective in leavening bread.
Another name for this bread is Tea and Wheaten Bread.
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup white sugar
- 1½ cups buttermilk
- ½ cup raisins
- 2 eggs
- 1 tablespoon caraway seeds
- Preheat oven to 350 °F (175 °C).
- Mix flour, baking powder, salt and sugar in a bowl.
- Beat eggs in a small bowl and add in buttermilk.
- Pour the egg and buttermilk mixture into the flour mixture.
- Add raisins.
- Mix well.
- Place dough on lightly floured surface.
- Knead and shape into a round loaf.
- Add flour if necessary.
- Sprinkle top with caraway seeds.
- Place in greased bread pan or baking sheet and bake at 350 °F (175 °C) for 1 hour.