Cut into this hefty loaf, and your will find a moist and thick crumb, almost cake-like, thanks to the buttermilk. I personally love the raisins and caraway seeds in my Irish Soda Bread, but of course, adapt to your tastes if you are not fans of either. The slight sweetness partners well with a nice sharp cheese, and of course, a good salty butter. But of course, it is just as lovely all by itself.
4tablespoons(1/2 stick) unsalted butter, cut into cubes
1/3cupcurrants or raisinsmore or less, to preference
Preheat the oven 350°F. Prepare a 10 inch pie pan or cast iron skillet by lightly greasing with oil or lining with parchment. You can also bake it on a parchment lined baking sheet.
In a mixing bowl, whisk together the flour, sugar, caraway seeds, baking soda, baking powder and salt. If you are using an electric mixer, a paddle attachment may be used. Add the butter and cut into the flour mixture (using either a pastry cutter or paddle attachment of electric mixer) until the flour becomes crumbly. Add the raisins and mix. Add the egg and buttermilk, and mix until just combined.
Knead the dough, using the dough hook of the electric mixer, or simply by hand in the bowl, just long enough to form the dough into a shaggy loaf – a few turns really is all you need.
Turn the dough out onto a well-floured surface and form into a ball with floured hands. If you feel that the dough is too sticky, add a touch more flour as you form it into a round.
Place in the prepared baking pan, and press down lightly. If you like, cut a cross on top of the dough before placing in the oven.