My great friend, author and editor Maura Shaw, gave me this special traditional recipe that had been passed down through several generations of County Kerry relatives (who used to bake it over a peat fire).

Round as the strengthening sun, sweetened with golden raisins and brown sugar, this hearty, substantial, and yeast-free loaf is perfect served fresh from the oven with a pot of steaming tea. You’ll be surprised how easy it is to make: like most of you, I don’t have much time for bread-making, but this recipe has become a favorite with my family.

INGREDIENTS

3 1/2 cups unbleached flour (or use 2 1/2 cups whole wheat flour plus 1 cup unbleached)
1/2 to 3/4 cup raw or brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 stick butter, softened
1 egg
1 1/4 cups buttermilk (or regular milk soured with 1 teaspoon vinegar)
1/2 cup golden raisins or currants
1 teaspoon dried caraway seeds (optional)

1. Preheat oven to 375F.

2. In a large mixing bowl, combine the flour, sugar, baking powder, and baking soda.

3. Cut the butter into the flour mixture, using two knives or a pastry cutter, until crumbly.

4. Add egg and buttermilk. Mix until moistened. The dough will be stiff. Add raisins or currants and caraway seeds, working into the dough.

5. Form into a round loaf on a greased baking sheet. Use a knife to cut a spiral or cross on the top, if you wish.

6. Bake one hour. Best served warm, and eaten the same day you bake it.

Makes one round loaf, approximately 10 inches in diameter.