Irish Soda Bread with Raisins

Preheat oven to 350°F. Line a baking sheet with parchment paper and lightly coat with non-stick spray. Set aside
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4 cups all-purpose flour, ¼ cup granulated sugar, 2 tsp baking powder, 1 ¼ tsp baking soda, 1 tsp salt
Add the cubed butter and cut it in with a pastry cutter or two forks until the butter is broken down into pea-sized crumbs.
½ cup unsalted butter
Stir in the raisins and caraway seeds (if using).
¾ cup raisins, 2-3 teaspoons caraway seeds
Pour in the buttermilk and egg. Stir until a dough forms and pulls away from the sides of the bowl.
1 ¼ cup buttermilk, 1 large egg
Turn the dough onto a lightly floured surface and shape the dough into a round loaf (a slightly flattened ball). Transfer to the prepared baking sheet. Dough will be sticky but if it is too sticky to handle you can sprinkle it with a bit more flour.
Stir the melted butter and buttermilk together. Brush over the top and sides of the loaf.
¼ cup butter, ¼ cup buttermilk
Use a sharp knife to cut a ½-inch deep “X” over the top of the loaf.
Bake 55-65 minutes, or until golden and a toothpick inserted into the center comes out clean.
Let the loaf cool on a wire rack at least 20 minutes before slicing.