"This Irish soda bread recipe originated with my (very Irish Catholic) Girl Scout troop when I was 6 or 7, and I've been making it every year for almost 20 years since. Man, it still holds up.
It's moist (because lots of butter) and a little tangy and crusty but not crumbly in a way a lot of other soda breads are. You can also choose your own adventure with the raisins or caraway seeds (or leave them out altogether), and it'll be just as delicious. I usually separate my dough to make two smaller loaves, but this recipe also yields a pretty great soda bread scone. Bake until golden brown. Slather in Kerry Gold Irish butter. Repeat." —Megan Paolone
Here's the recipe:
4 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
5 tablespoons butter (Kerry Gold/European butter tastes best, IMO)
2 cups seedless raisins (or less, depending on preference)
1 tablespoon caraway seeds (optional)
1 1/2 cups buttermilk
1 egg beaten
1. Preheat oven to 375°F.
2. Sift together flour, sugar, baking powder, salt, and baking soda.
3. Cut in the butter and mix until coarse and grainy.
4. Add the raisins, caraway seeds, buttermilk, and egg.
5. Stir until blended and then knead into a loaf (or into two loaves, scones, etc.).
6. Place on greased baking sheet (or parchment paper) and cut an X into the top of the loaf (this will help the middle cook).
7. Bake for about 45 minutes or until golden brown.