½cup(113 g or 1 stick) unsalted butter, , cut into cubes, room temperature
2 ½cups(312 g) raisins, (or dried currants)
3tablespoonscaraway seeds, optional
2 ½cups(625 mL) buttermilk,, room temperature
1large egg,, room temperature
Preheat oven to 350° F. Use butter to grease a heavy ovenproof 12-inch diameter skillet with 2 1/2-inch high sides.
In a large bowl, whisk flour, sugar, baking powder, baking soda and salt together. Add butter. Using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds.
In a separate bowl, whisk buttermilk and egg together. Add milk and egg mixture to the flour and raisin mixture. Using wooden spoon, stir just until well incorporated (dough will be very sticky).
Transfer dough to prepared skillet. Use hands to smooth the top, mounding slightly in center. Using a small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough.
Bake for 1 hour and 15 minutes or until bread is cooked through and toothpick inserted in the center comes out clean.
Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. Bread can be made one day ahead. Store in a bread bag or wrapped tightly in foil and store at room temperature.
How to store Irish soda bread: Store bread at room temperature in a bread bag or plastic storage bag. Bread will keep longer whole, but can also be cut into slices an stored in a plastic wrap.How to freeze Irish soda bread: Once the bread has cooled completely, wrap it tightly in plastic wrap aluminum foil. Place in a plastic freezer bag and store in the freezer for up to a month. Defrost in the refrigerator before bringing to room temperature cutting and serving.Recommended tools
[easyazon_link identifier="B01JTDG084" locale="US" tag="ifyogiablaki-20"]Kitchen scale[/easyazon_link] - weighing ingredients in more accurate than measuring them
[easyazon_link identifier="B073Q8P6CK" locale="US" tag="ifyogiablaki-20"]Cast iron skillet[/easyazon_link] - this one has the right dimensions for Irish soda bread