Alcoeur Apron's Traditional Irish Soda Bread
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons butter, cubed
1 large egg, lightly beaten
1 3/4 cup buttermilk
1 cup raisins
1 tablespoon granulated sugar
Preheat oven to 425°F. Lightly grease and flour a 9 inch round baking pan. Set aside.
In a large bowl, whisk together the flour, salt, and baking soda.
Work the butter into the flour mixture using your fingers until it resembles coarse meal. Add raisins and sugar and combine.
Make a well in the center f the flour mixture. Add the beaten egg and buttermilk and mix in with a wooden spoon until the dough comes together. Add a little more flour (2-4 tablespoons) if the dough seems too wet.
Turn the dough onto a floured surface ang gently knead to form into the shape of a loaf. Note that the dough will be a little sticky and quite shaggy. You want to work it just enough so that the flour is just moistened and the dough just barley comes together. Shaggy is good. If you over knead, the bread will end up tough.
Transfer the dough onto the prepared baking pan. Using a sharp knife, cut an X along the top of the dough about 1 inch deep.
Bake for 35-45 minutes or until a thin skewer inserted into the center comes out clean.
Cool in pan for 5-10 minutes, then transfer to cooling rack. Best served warm and just baked.