Dan, Here's a recipe I've made several times, and shared with friends. I started out using only half the amount of caraway seeds, as I had never used it in bread; love it and now use the full amount called for in the recipe.
Hope you enjoy this bread.

SUNDAY BEST IRISH SODA BREAD
(makes one loaf)

4 cups all-purpose flour
1/4 cup sugar
1 tsp salt
2 tsp baking powder
2 Tbsp caraway seeds
4 Tbsp unsalted butter, cold
2 cups golden or dark raisins
1 1/2 scant cups buttermilk
1 large egg
1 tsp baking soda
1 large egg-yolk
1 Tbsp cream (or milk)

Heat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.*

In a large bowl, whisk together flour, sugar, salt, baking powder and caraway seeds until well combined. Using a pastry cutter or two knives in scissor fashion, cut butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed.

In a small bowl, whisk together buttermilk, egg and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet.

In a small bowl, mix the egg yolk and cream (or milk) together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife ro razor, incise a cross about 1/2-inch deep into the top of the loaf. Transfer to the oven.

Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from the oven, and transfer bread from the baking sheet to a wire rack to cool.

Notes:
- Instead of parchment paper on the baking sheet, I spread a handful of cornmeal, so dough will not stick to the pan.
- Bread can be wrapped in plastic wrap and stored at room temperature; it also freezes well.

Adapted from source: Martha Stewart