Grandma's Irish Soda Bread

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1. 1Step 1: Preheat the oven to 400°F (204°C). Choose your baking pan: line a regular baking sheet with parchment paper or a silicone baking mat (bread spreads a bit more on a baking sheet), use a seasoned 10-12 inch cast iron skillet (no need to preheat it unless you want to), grease a 9-10 inch cake pan or pie dish, or use a 5 quart (or higher) dutch oven. Grease or line with parchment paper. If using a dutch oven, bake the bread with the lid off.
2. 2Step 2: Whisk the buttermilk and egg together. Set aside. In a large bowl, whisk the flour, granulated sugar, baking soda, and salt together. Cut in the butter using a pastry cutter, a fork, or your fingers. The mixture is very heavy on the flour, but do your best to cut in the butter until it is pea-sized crumbs. Stir in the raisins.
3. 3Step 3: Pour in the buttermilk/egg mixture. Gently fold the dough together until it is too stiff to stir. Pour the crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
4. 4Step 4: Transfer the dough to the prepared skillet/pan. Using a very sharp knife or bread lame, score the dough with a slash or X about 1/2 inch deep. (Score means a shallow cut.)
5. 5Step 5: Bake until the bread is golden brown and the center appears cooked through, about 45-55 minutes. Loosely tent the bread with aluminum foil if you notice heavy browning on top. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C).
6. 6Step 6: Remove from the oven and allow the bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
7. 7Step 7: Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. Usually wrap it tightly in aluminum foil for storing.