| 1 | Preheat the oven to 350°F. |
| 2 | Grease a 9-inch black cast-iron skillet or cake pan and dust with flour. |
| 3 | In a large bowl, mix 4 cups of the flour with the baking powder, baking soda, salt, sugar, and caraway seeds. |
| 4 | Add the raisins, mixing them in with your fingers to make sure they are separated. |
| 5 | Add the buttermilk to the bowl and mix with a fork until the mixture forms a dough. |
| 6 | Sprinkle about ?cup more of the flour on a board or counter. |
| 7 | Turn out the dough and knead for about 5 minutes, working in the flour from the board and forming the dough into a smooth round loaf about 8 inches in diameter. |
| 8 | (if the humidity is high and the dough is very sticky, you may need to add another ?cup of flour to the board). |
| 9 | Press the dough evenly into the prepared skillet or pan and cut a cross ?inch deep across the top. |
| 10 | Bake for 1 hour and 15 minutes, or until the loaf sounds hollow when rapped on the bottom. |
| 11 | Remove the loaf to a wire rack and rub the top with butter. |
| 12 | Sprinkle with sugar. |
| 13 | Let the bread cool completely before slicing. |
| 14 | This irish bread tastes even better the second day and is particularly good for breakfast. |
| 15 | Makes one large loaf. |
| 16 | [ the redbook breadbook ] |
