Irish Bread

• 2-3/4 cups all-purpose flour, divided
• 3 tablespoons sugar
• 1 package (1/4 ounce) active dry yeast
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup warm buttermilk (120u0b0-130u0b0)
• 2 tablespoons butter, melted
• 3/4 cup raisins
• Additional all-purpose flour

1. In a large bowl, combine 2 cups flour, sugar, yeast, salt and baking soda. Combine buttermilk and butter; gradually add to dry ingredients and beat well. Stir in enough remaining flour to form a soft dough,
2. Turn out onto a lightly floured surface; knead in raisins until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn on a lightly floured surface about 15 times, forming a smooth round ball. Place on a greased
4. . Press dough down to form dough down to form an 8-in. circle. Cover and let rise until doubled, about 45 minutes.
5. Sprinkle dough lightly with flour; cut a 4-in. cross about 1/4 in. deep on the top. Bake at 350u0b0 for 30 minutes or until bread tests done. Remove from pan to a wire rack to cool.

flour, sugar, active dry yeast, salt, baking soda, warm buttermilk, butter, raisins, flour

Taken from www.tasteofhome.com/recipes/irish-bread/ (may not work)