Irish Soda Bread

• 4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons caraway seeds
• 4 tablespoons unsalted butter, cold
• 2 cups golden or dark raisins
• 1 1/2 scant cups buttermilk
• 1 large egg
• 1 teaspoon baking soda
• 1 large egg yolk
• 1 tablespoon heavy cream

1. Heat oven to 350u0b0. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and caraway seeds until well combined.
2. 2. Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed.
3. 3. In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet.
4. 4. In a small bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep, into the top of the loaf. Transfer to the oven. Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool.

allpurpose, sugar, salt, baking powder, caraway seeds, unsalted butter, golden, buttermilk, egg, baking soda, egg yolk, heavy cream

Taken from www.epicurious.com/recipes/member/views/irish-soda-bread-1218136 (may not work)