Irish Soda Bread (adapted from Chic Eats)
3 cups all-purpose flour
1 cup cake flour
3 tbsp sugar plus extra for sprinkling
1 1/2 tsp baking soda
1 1/2 tsp cream of tartar
1 1/2 tsp salt
4 tbsp unsalted butter, softened
1 cup raisins ( or any dried fruit)
1 tbs butter, melted for the top of bread
1 1/4 cups buttermilk
1 egg, lightly beaten
Preheat oven to 400 degrees. Butter and flour a 6-7″ cake pan.
Mix dry ingredients in a bowl and add the softened butter in chunks. Blend the chunks of butter and the flour together with your fingers until you have a course texture.
Place the dough in a stand mixer fitted with the paddle attachment. Mix in the raisins on low speed. You only need a few turns of the paddle to do this because you want to retain the chunky texture.
In a separate bowl, blend the egg and buttermilk together with a fork. Add to the flour mixture and mix on low speed. Do this gently to retain the chunky texture.
Remove the bowl from the stand mixer. Keep the dough in the bowl and use your hands to knead it into a lumpy ball.
Place the dough in the cake pan and bake about 40-45 minutes. When the cake is golden and the internal temperature is 180 degrees, brush with melted butter and sprinkle with sugar.
Cool completely before eating.
Note: If desired, you can make this entire bread with your hands.