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Source: The Working Family's Cookbook

Irish Raisin Soda Bread
This soda bread tastes great with hearty soups on cold winter evenings.
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Serves: 2 loaves
Prep Time: 15 minutes
Cook Time: 40 minutes
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2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons honey
3/4 cup plain lowfat yogurt
1/4 cup Crisco® Vegetable Oil
1 large egg
1/2 cup raisins
1 1/2 teaspoon caraway seeds

Position a rack in the upper third of the oven. Heat the oven to 375 degrees.

Sift the flour, baking powder, baking soda and salt together through a wire strainer into a large bowl. Add the raisins and caraway seeds and toss well.

Put the honey, yogurt, oil and egg into a bowl and beat until well combined. Stir the liquid ingredients into the dry ingredients, mixing just until combined. Knead the mixture in the bowl for about 1 minute, adding additional flour if necessary to make a soft, moist dough.

Divide the dough, and with lightly floured hands, form it into rounds. Place the rounds on an ungreased baking sheet. With a sharp knife or single-edged razor, cut an "X" about 1/4-inch deep on the top of each round. Bake for 35 to 40 minutes until the loaves are golden brown and sound hollow when tapped. Transfer the loaves to a wire rack and cool completely before eating.

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Source: The Working Family's Cookbook
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A basketful of piping hot popovers is a welcome sight on any table. Serve popovers as soon as you can after removing them from the oven.
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Buttermilk Cornbread with Corn Kernels
Source: The Working Family's Cookbook
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Buttermilk and corn kernels are the secret of this bread.
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