Note the pictures of the buckets in this recipe are from a different label and won't match the bucket (or bag) that you're using.

Mix Up and Rise

• Get a Bucket of Bread Brand Baking Mix and let's make some Easy Irish Soda Bread! If you use the large bucket with 2 bags, follow this recipe. If you use the smaller bucket size, divide the rest of the ingredient measurements by 2.
  
• Add dry ingredients and to include the raisins.
  
• Add the whisked egg and the buttermilk. (when using a stand mixer, use the bucket to mix wet ingredients (leave out the water for now). Once these are mixed well, slowly add the lukewarm water.
  
• Keep mixing and add half the cubed butter. Mix some and add the other half.
  
• Let rise a little longer than the bucket instructions read. The ingredients for this are relatively cool. This took roughly 5 hours to rise to where I was happy. The goal is to get the dough to get to the gallon line on the bucket.
  
• Tip: Create a comfortable space for the dough to rise. Use the oven without turning on any heat but do turn on only the light. Let you bucket rise in there. Or, another option is your microwave. Just put the bucket in the microwave with a bowl of hot water. Change the water every so often. Both of these provide confined spaces with a small amount of heat to warm the area. I'll write up an advice article covering all this. Be sure to check the library for it and other tips on using Bucket of Bread.
  
• This bucket was then refrigerated overnight before baking.
  

To Bake:

Preheat the oven to 450 F. Use handfuls to create smaller buns with a traditional cross cut into the tops, or make a larger hearth style loaf. Bucket of Bread went against tradition and it's normal methods by using 9x5 loaf pans/baking tins.

• To accomplish our version, Bucket of Bread used 1075 g handfuls of risen dough (roughly half the bucket). These were formed simply by folding the under side of the dough until the top was tight.
  
• Line the pans in parchment. The shaped dough is to go about to the middle of the pan high but touching each end.
  
• Score the the loaves down the middle.

  These 2 loaves were baked at the same time along with a small amount of dough on the side as a mid-bake treat (the treat was ready at about 20 mins).
  
• After 20 mins, check your temperatures. Ideally you want to use a thermometer to check the internal temperature. You want to see at least 190 F. Rotate the pans and check the temperatures again after 20 mins. If the color of your bread is getting too dark at any point and you're still not where you want to be for temperatures, lower the the oven to 375 F (every oven is different) and expect a longer baking time. Both of these loaves took 50 minutes of bake time.
  

Cool and Serve

• Transfer the loaves to a cooling rack and cool completely.
  
• Enjoy!
  

Special Note:

There is raw egg in the dough. Keep it refrigerated and don't keep the dough longer than 3 days before baking.