Irish soda bread is a tasty St. Patrick's Day tradition which gets its name – and its leavening – from baking soda (rather than yeast). It is customary to cut a cross on the top of the loaf, possibly “to let the fairies out.” Apparently, trapped fairies will curse your bread – or you. (Eek!)
Place raisins in a small bowl and soak with water (or whisky if you’re feeling particularly Irish) for 15-20 minutes, then drain.
Preheat oven to 350°F. Generously butter two 9x5 inch bread pans.
Stir together the sifted flour, granulated sugar, baking powder, kosher salt, and baking soda. Cut in the butter with a pastry blender (or a couple of dinner knives), then proceed to mix very thoroughly with your hands until the mixture gets grainy. Stir in the raisins and caraway seeds.
Add the buttermilk and egg to the flour mixture. Stir (with a wooden spoon or electric mixer) until well moistened. Divide the dough evenly and shape each half into two loaves and place in the pans.
Bake for 1 hour. Test with a toothpick for doneness; if the toothpic comes out clean after being inserted into the center of the loaf, it’s ready. Cool the soda bread in the pans for 3-5 minutes. Remove the bread from the pans and transfer to a wire rack to cool completely.
