Roma Downey's Irish Soda Bread

3 1/2 cups all-purpose flour 875 mL
3 tablespoons granulated sugar 50 mL
3/4 cup raisins (optional) 175 mL
1 tablespoon caraway seeds (optional) 15 mL
1 tablespoon baking powder 15 mL
1 teaspoon baking soda 5 mL
1/2 teaspoon salt 2 mL
1 1/2 cups buttermilk 375 mL
3 tablespoons melted butter 50 mL
1 egg

In large bowl, stir together flour, sugar, raisins and caraway seeds (if using), baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, butter and egg; pour over dry ingredients and stir just until moistened. Turn out dough onto lightly floured surface; knead lightly just until dough holds together. Place on greased baking sheet; flatten into 9-inch (23 cm) round. With sharp knife, score top into eights. Bake in 375 degree F (190 degree C) oven for 45 to 50 minutes or until cake tester or wooden pick inserted in centre comes out clean. Let pan cool on rack for 5 minutes before serving.

If you make it without the raisins, serve with Roma Downey's Irish Lamb Stew.

Makes 8 servings.

Per serving (without caraway seeds or raisins): 298 calories, 8 g protein, 6 g fat, 52 g carbohydrate