Golden Raisin and Caraway Irish Soda Bread

1. Rack Positioning & Preheating

Position the oven rack to the upper-middle level and preheat the oven to 400°F (200°C).

2. Dry Mixture

In a large mixing bowl, sift together both flours, sugar, baking soda, cream of tartar, and salt.

3. Butter Incorporation

Cut or rub the 4 tablespoons of softened butter into the dry mixture until it looks like coarse crumbs.

4. Wet Ingredients

Make a well in the center of the dry ingredients. Pour in the buttermilk and add the beaten egg. Sprinkle in the raisins and caraway seeds if using.

5. Mixing

Using a fork, stir the mixture just enough to bring the dough together.

6. Kneading

Lightly flour a work surface and turn the dough out onto it. Knead gently for about 12 to 14 turns, until the dough is cohesive but still a bit rough. Do not over-knead, as this will toughen the bread.

7. Shaping & Scoring

Shape the dough into a 6-inch diameter and 2-inch high round. Place it on a greased or parchment-lined baking sheet. Score a deep cross on the top.

8. Baking the Loaf

Bake for 40 to 45 minutes, until the bread is a rich golden brown and a skewer inserted into the center comes out clean, or the internal temperature reaches 170°F (77°C). If the bread is browning too quickly, tent it with aluminum foil.

9. Final Touch

Once removed from the oven, brush the hot loaf with the remaining melted butter. This yields a more flavorful and tender crust.

10. Cooling

Allow the bread to cool to room temperature on a wire rack for 30 to 40 minutes before slicing.