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Preheated 375 F oven, center rack
Two 8-inch round cake pans greased with butter-flavor Crisco shortening and lightly floured
Time: 45-50 minutes
Yield: 2 loaves
Recipe type: Bread/Breakfast
Cuisine: Irish
  • 4 cups all-purpose flour, plus about ⅓ cup for kneading
  • ¼ cup granulated sugar
  • ¾ tsp ginger powder (optional)
  • ½ tsp nutmeg powder (optional)
  • ⅛ tsp cardamom powder (optional)
  • 2 tsp baking powder
  • ½ tsp salt
  • 4 ounces butter, placed in the freezer for 30 minutes
  • 1 cup raisins, plumped in hot water
  • 1 tsp flour
  • 2 large eggs
  • 1 egg separated – Egg white is for the dough. Egg yolk is for the egg wash
  • 1⅓ cups buttermilk
  • 1 tsp baking soda
  • About ⅓ cup flour, to be used for work surface and kneading the dough
  • 1 tsp water, to be mixed with egg yolk to make the egg wash
  1. Preheat the oven to 375 F center rack.
  2. To plump up the raisins add them to a small bowl, add enough hot water to cover the raisins, let it sit for 1-2 minutes, or until soft. Drain and rinse under cold water and dry between two paper towels. Add the raisins to a small bowl and sprinkle 1 tsp flour over them and toss to coat. Set aside.
  3. Sift the first 7 dry ingredients into a large bowl and set aside.
  4. In a small bowl slightly beat 2 whole eggs and 1 egg white. Add buttermilk and one teaspoon baking soda. Let it sit for 10 minutes, or until the mixture thickens and becomes frothy.
  5. Use a coarse grater to grate the frozen butter onto the sifted dry ingredients. Use your fingers to mix the grated butter with dry ingredients until the mixture resembles coarse meal.
  6. Stir in the flour coated raisins.
  7. Stir the frothy buttermilk and egg mixture into the dry ingredients in the large bowl. Use a fork to stir and moisten the dry ingredients. When all the dry ingredients are moist and large clumps of dough form transfer the dough onto a floured surface. The dough will be very sticky. You will need to use a pastry scraper to turn the dough several times and then knead with your hands only until the dough has a dry surface and not so sticky (the inside will still be very sticky).
  8. Use the pastry scraper to divide the dough in half. Shape each half into a ball and place in prepared pans.
  9. Use a sharp knife to make two shallow 2-inch cuts on top of each ball in the shape of (X).
  10. Mix the one egg yolk with 1 tsp water and brush over the prepared dough.
  11. Bake in preheated 375⁰F oven for 45-50 minutes, or until golden brown.
  12. Remove the breads from the pans and place them on a cooling rack. Cover with a kitchen towel and allow the breads to cool a bit before serving. Serve the warm bread wedges with extra butter and a hot cup of tea or coffee.
This was adapted from a recipe by Carole Walter.
Recipe by Persian Mama at