Irish Soda Bread

Yield:  1 9″ round loaf

Ingredients:

1 ½ cups raisins
4 cups all-purpose flour
¾ cup granulated sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
½ cup (1 stick) butter, at room temperature
1 ½ cups buttermilk, at room temperature
3 large eggs, at room temperature

Directions:

Grease a 9” cake pan. Preheat the oven to 350 degrees F.

Place your raisins in a microwave-safe bowl or measuring cup. Cover with water, then microwave for 90 seconds. Set aside while raisins absorb the water and cool down.

Combine and stir together the flour, sugar, salt, baking powder, and baking soda together in a large bowl.

Using a pastry cutter, gently cut the butter into the flour mixture until well combined.

Drain your raisins, then stir them into the dry ingredients.

Whisk eggs together in a separate medium-size bowl. Add the buttermilk and whisk to combine.

Make a well in the center of the dry ingredients. Add the wet ingredients and fold to combine. Mix gently until everything is well-incorporated.

Pour dough into your greased cake pan and use a spatula to smooth the top.

Use a sharp knife to cut an ‘X’ into the top of the dough, so that it can expand as it rises.

Bake for 45 minutes to 1 hour, until the bread has risen and the top is golden brown. A toothpick or sharp knife inserted into the center of the bread should come out with a few moist crumbs. Alternatively, test with an instant-read thermometer. When the thermometer registers 190 degrees F, the bread is done.

Place the pan on a wire rack and allow the bread to cool for 10 minutes. Turn the bread out of the pan and onto a plate. Cut into wedges and serve with butter or butter and jam.