Irish Bread from Athlone, County Roscommon

Note: to plump raisins, put them in a bowl and pour just enough boiling water to cover them. Let them sit for a minute, drain off water, then let them cool a bit before you add them to the batter.

This recipe makes 2 loaves OR 5 mini loaves OR 24 muffins.

Preheat oven to 325 degrees. Generously grease and flour loaf or muffin pans.

Add flour, baking powder, soda and salt and whisk with a fork. Add the sugar and raisins.

Add the buttermilk, butter and beaten egg. Mix everything well and fill your prepared pans about three quarters full.

Bake until a knife inserted comes out clean.

For regular loaf pans, bake for 45-60 minutes.
For mini loaf pans, 45-50 minutes.
For muffin pans, 25-35 minutes.

Let cool in their pans before popping them out to cool completely on a wire rack.