IRISH SODA BREAD

Sunday Best Irish Soda BreadFrom
The Martha Stewart Living Cookbook: The Original Classics
ingredients
~ 4 cups all-purpose flour
1/4 cup sugar
1 teaspoon kosher salt
2 teaspoons baking powder
2 tablespoons whole caraway seeds (I omitted this)
1 teaspoon cinnamon (my addition)
4 tablespoons cold unsalted butter
2 cups golden or dark raisins
1 1/2 cups buttermilk
1 large whole egg
1 teaspoon baking soda
1 large egg yolk
1 tablespoon heavy cream
Preheat the oven to 350°F.
Line a baking sheet with parchment paper; set aside.
In a large bowl, whisk together the flour, sugar, salt, baking powder, caraway seeds (if using) and ground cinnamon (if using) until well combined.
Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse meal. Stir in the raisins until evenly distributed.
In a small bowl, whisk together the buttermilk, egg, and baking soda until well combined. Pour the buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Transfer it to the baking sheet.
In a small bowl, whisk together the egg yolk and cream. Using a pastry brush, brush the egg wash over the loaf. Using a razor blade or sharp knife, make and x-shaped slash about 1/2 inch deep into the top of the loaf. Bake, rotating halfway through, until it is a deep golden brown and a cake tester comes out clean when inserted into the center, about 70 minutes. Transfer to a wire rack to cool.