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Measurements
      Title: IRISH SWEET BREAD
 Categories: Breads, 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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