Mom really had to struggle to get an actual recipe for this from Grammie, Dad’s mom, as she never measured anything. The recipe has evolved only slightly since then, over 50 years ago. Mom’s made hundreds of loaves over the years, but this recipe started with a handful of this, a pinch of that from Dad’s mom, Julie Justice.
Some Irish bread recipes posted in newspapers include caraway seeds. What ARE are they THINKING? Anyway, this is our family recipe and you’re welcome to it.
INGREDIENTS
4 cups flour 
1 tsp salt
1 tsp baking soda
2 tbsp sugar
1 tbsp baking powder
2 tbsp veg oil
2/3 -1 cup raisins
(optional)
1 – 1/2 cups buttermilk
PROCEDURE
Preheat oven to 375. Mix dry ingredients well. In separate bowl, wisk oil into buttermilk. Pour buttermilk into dry ingredients, and mix well. Dough will be stiff. Knead on floured surface and form into a flat, round loaf about 1-1/2 inches thick. Sprinkle with flour. You may want to push in raisins that have migrated to surface. Cut an “x” on top with sharp knife. Bake on cookie sheet for 45-50 minutes or until browned and sounds hollow when tapped. Cool on rack. Cut into thick slices and serve with butter.
Julia Harrington Justice, 1908-1998
Mom and Dad, 1952
