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 (such as 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
- 1 ½ cup buttermilk
- ½ cup raisins
- 2 eggs
- 1 tablespoon caraway seeds
- Preheat an oven to 350 °F (175 °C).
- Mix flour, baking powder, salt, and sugar in a bowl.
- Beat eggs in a small bowl and add buttermilk. Pour the egg mixture into the flour.
- Add raisins. Mix well.
- Place dough on a lightly floured surface.
- Knead and shape into a round loaf. Add flour if necessary.
- Sprinkle top with caraway seeds.
- Place in a greased bread pan or baking sheet and bake at 350 °F (175 °C) for 1 hour.