Irish Soda Bread

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

1. Preheat the oven to 350F.
2. Line a baking sheet with parchment paper; set aside.
3. In a large bowl, whisk together the flour, sugar, caraway seeds, baking powder, and salt until well combined.
4. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining.
5. Fold in the raisins.
6. In a bowl, whisk together the whole egg, buttermilk, and baking soda until combined.
7. Pour egg mixture into the flour mixture; using a rubber spatula, fold in, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together.
8. With your hands, form dough into a round, domed loaf, about 8 inches in diameter.
9. Gently lift dough from the bowl, and place on the prepared sheet.
10. In a small bowl, lightly beat the egg yolk with the cream; brush over the loaf.
11. With a sharp knife, cut a cross, about 3/4 inch deep, in the center of the top of the loaf.
12. Bake, rotating the sheet halfway through, until deep golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour 10 minutes.
13. Transfer the bread to a wire rack to cool completely.
14. Irish Soda Bread is best eaten the day it is baked, but it can be kept at room temperature, wrapped well in plastic, for up to 3 days.

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

Taken from www.epicurious.com/recipes/food/views/irish-soda-bread-390083 (may not work)