Irish Soda Bread

From Best New England Recipes

Bread Recipes

Preparation Time: 30 minutes

Start to Finish Time: 1.25 hours

Yield: 1 loaf

No need for a leprechaun's help. This recipe turns to science: baking soda and baking powder, for a lighter, scone-like loaf.

• 3 cups all-purpose flour, plus extra for work surface
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 2 tablespoons caraway seeds (optional)
• 1 cup regular or golden raisins (or sultanas)
• 1 cup buttermilk
• 1 egg

Heat oven to 350°. In the bowl of a standing mixer with paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Add butter, caraway seeds (if you like), and raisins. Combine just until incorporated.

In a small bowl, whisk together buttermilk and egg. Add to dough; mix just until incorporated.

Turn dough onto a lightly floured surface and fold it over onto itself two or three times, shaping it into a round 8-inch loaf. Transfer to a baking sheet lined with parchment or Silpat. Score an "x" on the top of the dough.

Bake 45 minutes, until well-browned and a toothpick inserted into the center emerges clean. Remove to a wire rack to cool completely before slicing. Serve with butter and your favorite jam or preserves.

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