Irish Soda Bread

YIELD

2 servings

TOTAL TIME

50 mins

Ingredients

  • 2 cups buttermilk
  • 1 large egg
  • 1 1/4 teaspoons baking soda
  • 3 3/4 cups unbleached all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 cup unsalted butter, chilled and cut into 1/2 inch dice
  • 1 1/4 cups dark raisins
  • 1 tablespoon caraway seed

Instructions

Preheat oven to 400 degrees F; line a sheet pan with parchment paper.

In a medium bowl, whisk together buttermilk, egg, and baking soda; set aside.

Fit a food processor with the metal blade, and process the flour, sugar, baking powder, and salt until just combined, about 5 seconds; add butter and process until the mixture resembles coarse cornmeal, another 15 to 20 seconds.  Transfer mixture to a large bowl and stir in raisins and caraway; make a well in the center of the dough and pour in the buttermilk mixture.  Combine, with a rubber spatula or wooden spoon, until a wet dough forms; divide in two equal portions.

On a floured work surface, form each portion into a round loaf, about 5 inches in diameter (actually it will be a gloppy mess).  Place each round on the prepared baking sheet, leaving several inches between loaves and sides of pan to allow for spreading.  Using a sharp knife or a pastry cutter, cut each round into 5 equal wedges (known as scoring); sprinkle with flour to give the loaves a “rustic” look.

Bake for 20 minutes, then reduce heat to 375 degrees F and continue baking until loaves are golden brown on the top and bottom, about 15 to 20 minutes more.  A toothpick inserted should come out clean; cool on wire racks and serve either warm or room temperature.