Title: Irish Sweet Bread
Categories: Bread Irish
Yield: 6 Servings

2		Loaves
3	c	Sifted flour
1 1/2	ts	Salt
3/4	ts	Soda
1/2	c	Shortening
1/4	c	Sugar
1/4	c	Molasses
1		Egg, unbeaten
1 1/2	c	Sour milk or buttermilk
1 1/2	c	Raisins, chopped
1 1/2	c	Currants
1/4	c	Chopped citron or chopped, candied lemon rind

Preheat oven to 325 F.

Sift together the flour, salt and soda.

Cream together the shortening and sugar and the molasses. Beat in the egg.

Alternately add the dry ingredients and sour milk; stir in the fruit. Pour the batter into 2 greased 8 x 4 x 2 1/2-inch loaf pans and bake 75 minutes.

SOURCE: New York Times Cookbook (1961) From the collection of Jim Vorheis

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