Title: Fruit sweet and sugar free - irish soda bread
 Categories: Diabetic, Breads/bm, Fruits
      Yield: 2 Round loaf
 
MMMMM----------------------FRUIT AND SEEDS---------------------------
    3/4 c  Raisins;
      4 ts Caraway seeds;

MMMMM----------------------DRY INGREDIENTS---------------------------
    3/4 c  Cold butter;
      5 c  Unbleached white flour;
      1 ts Baking soda;
  1 1/2 ts Baking powder;
    3/4 ts Salt;

MMMMM----------------------WET INGREDIENTS---------------------------
      6 tb Fruit Sweetener;
  1 1/3 c  Buttermilk;
      2    Eggs;
 
  Begin by plumping the raisins. Bring 1 cup of water to a boil and add
  the raisins. When the water returns to a boil, turn off the heat. Let
  the raisins plump in the water for at least 10 minutes. Drain the
  raisins, saving any raising water for another use. Set raisins aside.
  
  Preheat the oven to 350 degrees. Lightly spray a baking sheet with
  lecithin spray, or line it with baking paper. Cut the cold butter
  into 1/2 inch pieces. Sift the dry ingredients together into a medium
  size bowl or the mixing bowl for your electric mixer. With the mixer
  on its lowest speed, use the paddle attachment or your beaters to cut
  the cold butter into the dry ingredients, until the mixture resembles
  coarse cornmeal. Stir in the plumped raisins and the caraway seeds.
  In a small bowl, whisk together the sweetener, buttermilk and eggs
  and add to the flour mixture. Stir together on medium low speed just
  until mixed.
  
  Place the dough on a lightly floured work surface. Divide it into 2
  equal portions. Knead each portion 8-10 times, and form into a round
  loaf, 8 inches in diameter. Place the loaves on the prepared baking
  pan. Use a serrated knife to cut a 1/2 inch deep cross on the top of
  each loaf. Place the loaves on the middle shelf in the preheated
  oven, and bake for 40 to 50 minutes until golden brown and crusty.
  
  Remove the loaves to a wire rack to cool. Irish Soda Bread is
  wonderful served hot from the oven.