Guinness and brown bread are two things the Irish have refined to an art. Here's a version sure to please.
Ingredients: 1 tsp. salt 3/4 tsp. baking soda knife 1 c. raisins or currants, rinsed in hot water and patted dry baking sheets 2 c. buttermilk 1 tbsp. double-acting baking powder mixing bowls wooden skewers 1 tbsp. caraway seeds wire racks 4 c. bread flour
	Directions:
	Preheat oven to 350 degrees F.
	Sift together flour, baking powder, salt and baking soda in a large bowl.
	Stir in raisins and caraway seeds.
	Add buttermilk and stir mixture until it forms a dough.
	Turn dough out onto a well-floured surface. Knead 1 minute.
	Divide the dough in half. With floured hands, shape each half into a round loaf.
	Place loaves on a lightly greased baking sheet.
	Cut an "X" 1/4-inch deep across the top of each loaf with a sharp knife.
	Bake the loaves for 45 to 55 minutes, or until a toothpick comes out clean. They should be crusty.
	Transfer loaves to a wire rack and let cool. Makes two loaves.