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Irish Soda Bread with Raisins

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Prep Time 20 minutes
Cook Time 49 minutes
Course Side Dish

Ingredients
  

  • 4 cups All-purpose flour
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 4 tablespoons cold, unsalted butter, cut into 1/2 inch cubes
  • 1 3/4 cups cold buttermilk, shaken
  • 1 large egg, lightly beaten
  • 1 grated orange zest from one orange
  • 1/2 cup dried cranberries
  • 1/2 cup dried raisins

Instructions
 

  • Preheat the oven to 375 degrees. Line a sheet pan with parchment paper. Place the dried raisins and
    cranberries into a small bowl of warm water to soften them for about 10 minutes. Drain and set aside.
    Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle
    attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
    With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer
    on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the raisins and
    cranberries with 1 tablespoon of flour and mix into the dough. It will be very wet. This helps prevent the
    raisins from sinking to the bottom.
    Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on
    the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Coating your
    knife with flour prevents it from sticking to the dough. Bake for 45 to 55 minutes, or until a cake tester
    inserted into the center comes out clean. When you tap the loaf, it should produce a hollow sound.
    Cool on a baking rack. Serve warm or at room temperature.
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