Irish Soda Bread

It just wouldn't be St. Pat's around here without a traditional Irish meal of corned beef, cabbage, and Irish soda bread with Kerry Gold butter. This is best baked a day in advance, or the morning of, your meal.

• 4 c. white flour (can use whole wheat if you prefer- taste will be altered)
• 4 Tbsp. sugar
• 1 Tbsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. butter, softened
• 1 1/4 c. milk + 1/4 c. sour cream + 1 Tbsp. lemon juice (OR 1 c. buttermilk)- divided
• 1 egg
• 1/4 c. butter, melted
• Optional: raisins, cinnamon

If you are going to use raisins in this recipe, boil water, then add raisins until they plump. Cool, pat dry, dust with flour and cinnamon. Grease a large cookie sheet and preheat over to 375* F. Mix all dry ingredients, plus softened butter. Stir in buttermilk/homemade buttermilk and egg. Add raisins.

Turn out your dough on a floured surface and knead a little. Shape into a round loaf and place on prepared cookie sheet. Take the melted butter and combine with the 1/4 c. of remaining buttermilk. Coat the loaf with this and cut an "X" across the top of the loaf.

Bake approximately 45 minutes, until a toothpick inserted in the center removes cleanly. Once baked and removed, wrap in foil and keep wrapped until ready to serve with butter later or the next day.