5 cups sifted all-purpose unbleached flour
3/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/4 pound (1 stick) butter
2 1/2 cups mixed light and dark raisins, soaked in water for 10 minutes and drained
2 1/2 cups buttermilk
1 large egg, slightly beaten
Preheat the oven to 350 Degrees F. Generously butter 2 (9 by 5-inch) bread pans.
Stir together the sifted flour, sugar, baking powder, salt, and baking
soda. Cut in the butter and mix thoroughly with your hands until
it feels grainy. Stir in the drained raisins.
Add the buttermilk and egg to the flour mixture. Stir until well
moistened. Shape dough into 2 loaves and place in the pans.
Bake for 1 hour. Test with a toothpick for doneness. Cool in the pans
for 3 to 5 minutes. While still warm take 1 TB of Irish Butter and melt on top of each loaf. This will give your bread a nice shine and will taste delicious. Transfer to a wire rack to cool.