Irish Soda Bread

Directions

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   I prefer my soda bread with just a hint of sweetness (especially in the yummy crusty outer part), so this recipe, which has a little more sugar than most, fits the bill perfectly.
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   This recipe uses caraway seeds, the seeds that are in rye bread, for those of you who are unfamiliar with them. Although I put 1 Tablespoon in the ingredients list above, I actually always make it with 2 Tablespoons. I like the depth of flavor that they add, but the taste isn't for everyone, so 2 is probably too much if you aren't sure whether you like caraway seeds, then I recommend 1. If you know you don't like caraway, you can omit them altogether if you wish.
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   I also use orange zest in this recipe, because I use a raisin/cranberry blend in the bread, and the orange complements the cranberry. I think the addition of the zest would be tasty even if you use just raisins, because it gives a wonderful hint of citrus, but you can easily leave it out if you want a very traditional flavor.
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   DIRECTIONS
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   1. Set a rack in the middle level of the oven and preheat to 400 degrees F.
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   2. In a mixing bowl, combine the flour, sugar, baking powder, soda, zest and salt and stir well to mix.
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   3. Add the butter and rub in until the butter disappears into the dry ingredients. (I do this with my paddle mixer, with the butter cut into slices)
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   4. Stir in the caraway seeds if used and the dried fruit.
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   5. In a separate bowl, whisk the buttermilk and egg together. Mix it into the dough.
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    6. Turn the dough out on a floured work surface and fold it over on itself several times, kneeding for a few minutes, maybe 3 or 4.
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    7. Shape it into a round loaf. Transfer the loaf to one cookie sheet or a jelly roll pan covered with parchment or foil and cut a cross in the top of the dough round (I forgot to do this, so I stabbed at it with a butter knife while it was in the oven...this is why the top in my pic looks like a cat attacked it).
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    8. Bake for 15 minutes then reduce heat to 350F and cook for about 30-35 minutes more, until well colored and a toothpick plunged into the center emerges clean.
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    9. Cool the soda bread on a rack and serve with butter and/or marmalade.