Irish Soda Bread (Print Version)

# Ingredients:

01 - 4 to 4 1/2 cups plain all-purpose flour.
02 - 1 teaspoon baking soda.
03 - 1 tablespoon granulated sugar.
04 - 1 teaspoon regular table salt.
05 - 1 cup raisins or currants, your choice.
06 - 4 tablespoons butter, softened and ready to use.
07 - 1 3/4 cups buttermilk, well shaken.
08 - 1 large egg, whisked.

# Instructions:

01 - Turn the oven on to 425°F and make sure the rack is set in the middle for even cooking.
02 - In a large bowl, stir the flour, baking soda, sugar, and salt together until blended.
03 - Rub the butter into the dry mix with your fingertips until it looks like crumbly bits.
04 - Toss the raisins or currants into the mixture, making sure they're spread out evenly.
05 - Make a big open space in the middle of the dry ingredients for adding liquids.
06 - Pour the buttermilk and whisked egg into the space and mix gently with a wooden spoon until it starts getting tough to stir.
07 - With floured hands, bring the dough together into a rough round shape without kneading too much.
08 - Sprinkle in more flour gradually if the dough is too sticky to handle, but don't overdo it.
09 - Move the dough onto a floured countertop and form it into a nice round loaf without overhandling.
10 - Put the dough on a baking sheet or into a greased cast iron skillet.
11 - Cut a deep X across the top using a serrated knife. This helps it bake through evenly.
12 - Bake it in the oven for 35 to 45 minutes until it's golden and sounds hollow when tapped.
13 - If the top looks like it's browning too much, cover it with foil partway through baking.
14 - Push a skewer into the middle of the loaf. If it comes out spotless, it's done.
15 - Let it sit in the pan for about 5 to 10 minutes, then transfer to a rack to cool down entirely before slicing.

# Notes:

01 - No need for yeast.
02 - Super quick to prep.
03 - Classic, old-school style.
04 - Tastes best when eaten fresh.

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