Irish Soda Bread

Instructions

1. Prepare the oven
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a cast iron skillet.
2. Mix the dry ingredients
   In a large bowl, whisk together the flour, baking soda, salt, and sugar until well combined. If using caraway seeds, add them at this stage.
3. Incorporate the butter
   Add the cold cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until it resembles coarse crumbs. Work quickly to prevent the butter from melting.
4. Add the wet ingredients
   In a separate bowl, whisk together the egg and buttermilk. Make a well in the center of the dry ingredients and pour in the liquid mixture. If using raisins or currants, add them now. Stir with a wooden spoon until a soft, sticky dough forms.
5. Shape the dough
   Turn the dough out onto a floured surface and gently knead for about 30 seconds to bring it together. Shape into a round loaf about 8 inches in diameter. Be careful not to overwork the dough as this will result in a tough bread.
6. Score and prepare for baking
   Transfer the dough to the prepared baking sheet or skillet. Using a sharp knife, cut a deep cross on top of the bread, about ¾ inch deep. This helps the bread cook evenly and, traditionally, is said to 'let the fairies out'. Brush the top with milk for a golden crust.
7. Bake the bread
   Bake in the preheated oven for 15 minutes, then reduce the temperature to 400°F (200°C) and continue baking for an additional 25-30 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.
8. Cool and serve
   Transfer the bread to a wire rack and allow to cool for at least 30 minutes before slicing. Serve warm or at room temperature with butter, jam, or alongside stews and soups.