The recipe I use belonged to my great grandmother, Mary Theresa Forbes Walsh. She was the mother of my dear Papa, my mother's father. There isn't anything really interesting about the recipe. It's pretty basic. The only ingredient that might add some flare is the addition of caraway seeds. In my opinion, this "makes" the bread. However, my immediate family doesn't share that opinion and reluctantly I leave them out... sometimes.
|My great grandparents: Joseph and Mary Walsh|
My Papa is the cutie all the way to the right.
1 c. plumped raisins (drained)
Let the bread cool slightly before digging in... if you can wait that long. This bread is so different from any other that I know and it makes THEE best toast the next morning.