Pretzels for the Breadmaker

Mix together all dry ingredients: the flour, sugar, baking powder, and baking soda. In a separate bowl, mix together all wet ingredients: the sour cream, eggs, and vanilla. Now mix the dry ingredients into the wet ingredients. Mix thoroughly. Should be a slightly sticky dough texture. Add the raisins to taste. My family likes a lot of raisins, so I put in enough so that there's a raisin in almost every bite! Bake at 325 degrees for about 1 to 1 1/2 hours, or until skewer comes out clean. :::This recipe came from my grandmother, Julia O'Malley, who was very affectionately called "Nanny" by her 40 or so grandchildren. She was born and raised in County Meath, Ireland, where this bread was a staple. She lived to be 98 years young, and fed me this Irish Bread 'till the end! It is a pleasure to honor her memory by sharing it with you.

:::Shared by Eileen Shaughnessy, Prodigy F&W Board