2 cups raisins
8 tablespoons caraway seeds
1/4 cup sugar
4 eggs
1 1/3 cups milk
Mix biscuit mix, raisins, caraway seeds and sugar. Beat eggs and milk and add all at once to dry ingredients. Stir to form a sticky dough. Knead on a lightly floured board a few times to form a smooth ball. Cut dough into two pieces. Shape pieces of dough into 2 smooth balls. Place balls on greased cookie sheets. With a sharp knife cut a cross, 1/2-inch deep in the center of each ball of dough. Bake in a preheated hot oven (400 degrees F) for 25-30 minutes or until richly browned and the center feels firm to the touch. Cool thoroughly on a rack before cutting into thin slices. Spread thickly with butter or margarine. This bread can be wrapped in foil and frozen for future use. When ready to serve, thaw in wrappings for 2 hours.
Makes 2 loaves, each about 8 inches in diameter.
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