Irish Soda Bread

• buttermilk↗2 cups
• large egg↗1
• baking soda↗1 1⁄4 teaspoons
• unbleached all-purpose flour↗3 3⁄4 cups
• sugar↗1⁄3 cup
• baking powder↗1 teaspoon
• kosher salt↗1 teaspoon
• unsalted butter↗1⁄4 cup

  chilled and cut into 1/2 inch dice

• dark raisins↗1 1⁄4 cups
• caraway seed1 tablespoon

Step-by-step instructions

1. 1

   Preheat oven to 40 degrees F; line a sheet pan with parchment paper.

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   Combine, with a rubber spatula or wooden spoon, until a wet dough forms; divide in two equal portions.

6. 6

   On a floured work surface, form each portion into a round loaf, about 5 inches in diameter (actually it will be a gloppy mess).

7. 7

   Place each round on the prepared baking sheet, leaving several inches between loaves and sides of pan to allow for spreading.

8. 8

   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.

9. 9

   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.

10. 10

    A toothpick inserted should come out clean; cool on wire racks and serve either warm or room temperature.