Irish Soda Bread

Ingredients

• 4 to 4 1/2 cups flour
• 1 Tbsp sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 Tbsp butter
• 1 cup currants or raisins
• 1 large egg, lightly beaten
• 1 3/4 cups buttermilk

Directions

1. Heat the oven to 425 degrees F. In a large mixing bowl, whisk 4 cups of flour with the sugar, salt, and baking soda until everything is evenly combined.
2. With clean fingers, rub the butter through the flour mixture until the bowl looks like it is full of coarse crumbs. Stir in the currants or raisins.
3. Push the dry mixture out from the middle to make a well. Pour the beaten egg and buttermilk into that space, then use a wooden spoon to bring the dough together until it becomes too firm to keep stirring.
4. Flour your hands lightly, and knead the dough gently right in the bowl only until you can gather it into a rough ball. If it is too sticky to handle, work in a little extra flour, but keep your touch light and do not overdo it.
5. Move the dough onto a lightly floured surface and pat it into a round loaf. It should still be somewhat sticky and scruffy, more like shortcake biscuit dough than a polished yeast bread. You are only trying to moisten the flour and help the dough barely hold together; that shaggy texture is your friend. Too much kneading will make the loaf tough.
6. Set the dough in a large, lightly greased cast-iron skillet or on a baking sheet, knowing it will spread a bit as it bakes. With a serrated knife, cut an X across the top about 1 1/2 inches deep, which helps the heat reach the middle of the loaf.
7. Bake at 425 degrees F until the bread is golden and the underside sounds hollow when you tap it, about 35-45 minutes. A cast iron pan can need a bit more time because it warms more slowly than a baking sheet. You can also test the center with a long, thin skewer; when it comes out clean, the bread is ready. Hint 1: if the top browns too much before the center is done, loosely cover the loaf with aluminum foil. Hint 2: if you baked it in cast iron, treat that handle like it means business when it comes out of the oven. Cool the handle with an ice cube, or cover it with a pot holder.
8. Take the pan or sheet out of the oven and let the bread rest there for 5-10 minutes. Transfer it to a rack and let it cool briefly. Serve the bread warm, at room temperature, or sliced and toasted. It is best warm and freshly baked.