Double Raisin Chocolate Cinnamon Soda Bread Recipe
Ingredients
| 4 1/2 cups plus 2 teaspoons flour | ||
| Caraway seed | 2 Teaspoon | |
| Baking powder | 2 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Cocoa | 1/3 Cup (16 tbs) | |
| Cinnamon | 3/4 Teaspoon | |
| Dark raisins | 3/4 Cup (16 tbs) | |
| Butter/Margarine | 3/4 Cup (16 tbs), melted | |
| 2 1/4 cups hot tap water | ||
Directions
Preheat oven to 325°.
Grease a 7-inch cheesecake pan.
In a large bowl, mix together 4 1/2 cups flour, caraway seed, baking powder, salt, sugar, cocoa, cinnamon and raisins.
Add butter or margarine and continue mixing until mixture resembles fine crumbs.
Add water and mix just to combine.
Batter should be lumpy.
Spread into pan.
Dust with 2 teaspoons of flour.
Bake at 325° for 55-60 minutes or until it tests done with a toothpick.
Cool 30 minutes before removing bread from pan.
Grease a 7-inch cheesecake pan.
In a large bowl, mix together 4 1/2 cups flour, caraway seed, baking powder, salt, sugar, cocoa, cinnamon and raisins.
Add butter or margarine and continue mixing until mixture resembles fine crumbs.
Add water and mix just to combine.
Batter should be lumpy.
Spread into pan.
Dust with 2 teaspoons of flour.
Bake at 325° for 55-60 minutes or until it tests done with a toothpick.
Cool 30 minutes before removing bread from pan.
Chef
