IRISH SODA BREAD
3 1/2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 box raisins
1 tablespoon caraway seeds
2 eggs
1/4 pound of butter or margarine
1 pint butter milk
1 teaspoon salt
Sift well the flour, cream of tartar,
baking soda and salt. Put in a large
bowl and rub in the butter. Add
caraway seeds and raisins. Break
eggs into a bowl and beat slightly
with a fork. Add most of the
buttermilk and stir together. Make a
hole in the center of the flour mixture
and add milk and egg mixture. Mix to
form a big ball of dough which will be
quite sticky. Turn onto floured board
and knead a few times and shape into
two round balls. Place in buttered pie
pans, make a cross on the top of the
bread. Brush top with the yolk of an
egg and cold water mixture before
baking. Bake 350 degrees for 40
minutes.
Joan Haight
North Yarmouth,Maine

MONKEY BREAD
3 cans Pillsbury Biscuits
3 cups sugar
3 tbsp. cunnamon
1 stick of butter
Cut biscuits into quarters.
Roll them into small balls.
Roll balls in mixture of
sugar and cinnamon,put onto
a greased Bundt pan. Melt
butter. Pour melted butter
and remaining sugar and
cinnamon over top. Bake at
350 degrees for 20 to 25
minutes.Let it cool remove
from pan and enjoy by pulling
pieces off.

APPLE RAISIN BREAD
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110 to 115 degrees),divided
1 teaspoon sugar
3 eggs, beaten
1 cup applesauce
1/2 cup honey
1/2 cup vegetable oil
2 teaspoons salt
8 to 9 cups all-purpose flour
1-1/2 cups diced peeled apples
2 tablespoons lemon juice
1-1/2 cups raisins
2 tablespoons cornmeal
GLAZE: 1 egg, beaten and Sugar
In a small bowl, combine yeast, 1/2
cup water and sugar; set aside. In a
large bowl, combine eggs,applesauce,
honey, oil, salt and remaining water;
mix well.Stir in yeast mixture.Gradually
add enough flour to form a soft dough.
Knead on a floured surface until smooth
and elastic,about 10 minutes. Place dough
in a greased bowl,turning once to grease
top.Cover and let rise in a warm place
until doubled,about 1 hour.Punch down
and turn over in bowl.Cover and let
rise 30 minutes.In a small bowl,combine
apples,lemon juice and raisins.Divide
dough into three parts;knead one-third
of the apple mixture into each part.Shape
each into round flat balls.Place each in a
greased 8-inch round baking pan that has
been sprinkled with cornmeal.Cover and let
rise until doubled,about 1 hour.For glaze,
brush each loaf with egg and sprinkle with
sugar.Bake at 350 degrees for 30-35 minutes
or until bread sounds hollow when tapped.
Yield: 3 loaves.
Linda Bohls
Myrtle Creek,Oregon