Irish Bread with Sour Cream
Yield
1 loafPrep
30 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
sifted |
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
beaten |
|
| 1 ½ | cups |
sour cream
|
|
| 1 | cup |
raisins, seedless
|
|
| ½ | cup |
currants
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
sifted |
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
beaten |
|
| 355 | ml |
sour cream
|
|
| 237 | ml |
raisins, seedless
|
|
| 118 | ml |
currants
|
Directions
Preheat oven to 375℉ (190℃).
Sift flour, baking powder, salt and soda into a bowl.
Set aside.
Cream shortening and sugar until light and fluffy.
Add egg and sour cream.
Mix well. Stir into flour mixture.
Mix until well blended.
Fold in raisins and currants.
Spoon into a greased 2-quart casserole.
Bake for 50 minutes.
Cover with aluminum foil and baked 10 minutes longer or until done.
