3 c All-purpose flour 1 t Salt
1 c Raisins 1/2 t Baking soda
1/4 c Sugar 1 1/2 c Nonfat buttermilk
1 T Caraway seeds Vegetable cooking spray
2 t Baking powder
Coat an 8-inch round cakepan with vegetable cooking spray. In a large
bowl, combine the flour, raisins, sugar, caraway seeds, baking
powder, salt and baking soda; stir well. Add the buttermilk and stir
until a dough forms. Turn the dough out onto a lightly floured
surface and knead gently 3 or 4 times. Pat the dough into the
prepared cakepan. Bake at 350F for 45 minutes or until a wooden pick
inserted into the center comes out clean and the bread is golden.
Let cool in the pan for 15 minutes, then loosen the edge of the bread
with a knife. Remove the bread from the pan and cool on a wire rack.
Cut into wedges. Makes 12 servings. Calories 171 (3% from Fat);
Protein 4.6 g; Fat 0.6 g (Sat 0.2 g, Mono 0.1 g, Poly 0.2 g);
Carbohydrate 37.6 g; Fiber 1.5 g; Cholesterol 1 mg; Iron 1.7 mg;
Sodium 264 mg; Calcium 81 mg. [Kevin Doyle; Homewood, Alabama]
[Cooking Light; January/February 1995]
Yields
12 servings
