Irish Soda Bread

What a great way to use up extra buttermilk.  This bread came out light and crispy.  Serve warm with melted butter!

4 to 4 1/2 cups flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons butter
1 cup raisins
                                         1 large egg, slightly beaten
                                         1 3/4 cups buttermilk  (1 tablespoon of distilled vinegar to 1 cup of milk)

• Preheat oven to 425 degrees.  
• Whisk together 4 cups of flour, sugar, salt and baking soda in a large bowl.
• Using clean fingers, work the butter into the mixture until it resembles coarse meal.
• Add the raisins.
• Make a well in the center of the flour mixture.  Add the beaten egg and buttermilk and mix with a wooden spoon just long enough to form a rough ball. (if the dough is to sticky, add more flour...do not over-knead!)  
• Place dough onto a lightly floured surface and shape into a round loaf.
• Work the dough just enough so that the flour is just moistened and the dough just barely comes together...add more flour if necessary.  If you over-knead the bread, it will end up tough)
• Transfers to a lightly greased baking sheet.  Using a serrated knife, make an X about an inch and a half into the dough. (this way, the heat will get into the center of the dough while it cooks)
• Bake 35-40 minutes until the bread is golden, and the bottoms sounds hollow when tapped. 
• Insert a long skewer into the center.  If it comes out clear, then it is done.

-Queenie Cuisine