Irish Soda Bread
{modified from The Martha Stewart Living Cookbook}
4 cup unbleached, all-purpose flour
1/4 cup sugar
1 teaspoon kosher salt
2 teaspoon baking powder
2 tablespoon caraway seeds
4 tablespoons unsalted butter, cold and cut into chunks
1 cup dark raisins
1 cup golden raisins
1 & 1/2 cup buttermilk
1 egg
1 teaspoon baking soda
1 egg yolk
1 tablespoon milk
Preheat oven to 350. Line a baking sheet with parchment paper.
In a large bowl, whisk the flour, sugar, salt, baking powder, and caraway seeds.
Add the butter chunks and press into the flour mixture using your fingers. Work the butter into the flour until the butter pieces are small and distributed throughout.
Stir in the raisins.
In another bowl, whisk the buttermilk, egg and baking soda until well combined. Pour the buttermilk mixture into the flour and stir until all the liquid is absorbed, no dry flour remains, and the dough holds together.
Scoop the dough onto the prepared sheet. With wet hands, pat into an 8" circle.
Use a fork to whisk the egg yolk and milk together. Brush onto the top of the bread. Witha sharp knife, score a cross shape into the top of the bread.
Bake for 70 minutes, tenting the bread loosely with foil (do not crimp the edges of the foil around the pan or bread) about 50 minutes in to prevent over-browning.
Cool on a wire rack. Serve with Irish (or any) butter.
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