Irish Soda Bread
1) Preheat oven to 350 degrees. Butter a baking sheet. In a large bowl, combine 4 cups flour, 3/4 cup sugar, 3/4 cup raisins, 2 tablespoons caraway seeds (can be omitted if you dislike caraway seeds), 1 teaspoon baking soda, 1 teaspoon salt, and 1/2 teaspoon baking powder. In a separate bowl, whisk together 1-1/2 cups buttermilk (I used reduced-fat buttermilk), 2 large eggs and 2 tablespoons melted butter. Stir wet ingredients into dry ingredients to form a dough.
2) With lightly floured hands, knead dough on a lightly floured surface until smooth, adding more flour as needed to prevent sticking. Don't over-knead. Shape the dough into a 9" round and transfer to the buttered baking sheet. Brush with 1 tablespoon melted butter. Using a sharp knife, score an X into the top of the loaf (this allows heat to get to the center of the dough while it bakes).
3) Bake until golden, and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. This bread is best when eaten warm and just baked. To store, cool on a wire rack before wrapping in foil.
Wishing you a happy St. Patrick's Day!