This recipe is not traditional, but it might just be a new tradition in the making!
Years ago I searched the internet and combined a few recipes in order to build the one you see below. I make it once a year (St. Patrick’s Day), but you can seriously make this every week, it’s that easy and good. The sweet golden raisins add a great burst of sugary softness that I prefer over normal raisins or currants. The dough is sticky/moist, so it will spread out a bit in the oven…but hey, homemade appearances are the best!
4 cups flour
4 tablespoons sugar
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cup golden raisins
1 egg
1 cup buttermilk
1 cup sour cream (or yogurt)
1 stick of butter (room temperature)
2 tablespoons butter (melted)
1 tablespoon buttermilk
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine all the dry ingredients. Mix to thoroughly combine. Add in raisins.
In another bowl, combine the egg, buttermilk, sour cream, and room temperature butter. Whisk together until smooth. Add the wet ingredients to the dry ingredients. Mix to combine.
Remove the dough from the bowl and knead until the dough comes together. Don’t worry, it will be sticky and very moist. Form into a ball and place onto a prepared baking sheet (you may also put the dough into a cake pan to prevent it from spreading out as much). Mix together the melted butter and 1 tablespoon of buttermilk, brush this on top of your dough ball.
Bake for 70-75 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Serve warm or cold. Enjoy!
