Irish Soda Bread

Yield: 1 loaf
Preparation Time: 15 minutes plus 30 minutes baking

3 ½ cups all purpose flour
¼ cup granulated sugar
2 teaspoons baking soda
¾ teaspoon salt
1 to 1 ¼ cups buttermilk
1 large egg
1 cup raisins, soaked in warm water for 15 minutes, then drained

Preheat oven to 425 degrees.

Sift together the flour, sugar, baking soda and salt.

Whisk together 1 cup buttermilk and the egg.
Pour the buttermilk mixture into the flour mixture in three additions mixing the dough with a fork after each addition. The dough should be moist and sticky. You can do this in a mixer using the dough hook if you prefer. Use additional buttermilk if the dough is too dry.

Mix the plumped raisins into the dough.

Place the dough onto a lightly floured surface.

Shape the dough into a round about 2-inches thick. Place the round onto a Silpat lined baking sheet. Use a sharp knife to cut a 1-inch deep cross into the top of the bread.

Bake until golden, about 35 to 40 minutes. The bread will sound hollow when tapped on the bottom. Cool on a wire rack.