4 1/2 c. all-purpose flour
3 tbsp. sugar
1 tbsp. double-acting baking powder
1 tsp. salt
1 tsp. baking soda
6 tbsp. butter
2 eggs
1 1/2 c. buttermilk

ABOUT 5 HOURS BEFORE SERVING:

Preheat oven to 350 degrees. Grease well a 1 1/2 quart round casserole. In large bowl with fork, mix flour and next 4 ingredients. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs.

In cup with fork, beat eggs slightly; remove 1 tablespoon and reserve. Stir buttermilk and remaining egg into flour mixture just until flour is moistened. Dough will be sticky. Turn dough into well-floured surface; with floured hands, knead about 10 strokes to mix thoroughly. Shape dough into a ball; place in casserole. In center of ball, with sharp knife, cut a 4-inch cross about 1/4 inch deep. Brush dough with reserved egg.

Bake bread 1 hour and 10 minutes or until toothpick inserted in center of loaf comes out clean. Cool in casserole on wire rack 10 minutes; remove from casserole and cool completely on rack. Makes 1 loaf.

IRISH SODA BREAD WITH RAISINS:

Prepare bread as above except reduce flour to 4 cups. In paragraph 2, add 1 1/2 cups dark seedless raisins to flour mixture before stirring in buttermilk and eggs. Bake in greased 2-quart round casserole 1 hour and 20 minutes.