Less sweet version that is sweeter than standard Irish Soda bread. Very good.
Irish Soda Bread, Gourmet Cookbook
4 c. all purpose flour: 1/1/2 tsp. baking soda: 1 tsp salt; 1 Tablespoon sugar: 11/2 tablespoons caraway seeds ( can leave out if you don't have any): 1 c. golden raisins: 13/4 c. well shaken buttermilk: 2 tablespoons unsalted butter, melted.
Put rack in middle of oven, preheat to 375. butter and flour large baking sheet, knocking off excess flour.
Sift together flour, baking soda, & salt into large bowl. Stir in sugar, caraway seeds & raisins. Add buttermilk and stir just until dough is moistened but still lumpy.
Turn dough out onto a floured surface and gently knead with floured hands about 8 times, until slightly less sticky but still soft. halve dough into balls. Pat each ball into a domed 6" round on baking sheet, spacing them 4" apart. Cut X into top of each with sharp knife then brush with melted butter.
Bake until golden brown and bottoms sound hollow when tapped. 35-40 minutes. cool on rack for 2 hour before slicing. keeps wrapped in foil at room temp. for 3 days.
If it lasts that long, ours never does.