Irish Soda Bread

Makes 1, 10" round loaf

6 Tbsp sweet butter, softened (divided use) (I used an extra 2 Tbsp of butter.)

3 cups unbleached flour (all-purpose)

1 1/2 tsp salt

1 Tbsp baking powder

1 tsp baking soda

3/4 cup granulated sugar

1 1/2 cups dried currants

1 Tbsp caraway seeds

1 3/4 cup buttermilk

2 eggs, well beaten

Preheat oven to 350° F.

Smear 2 Tbsp of the butter evenly in the 10" round cake pan or cast iron skillet

Line the pan with a circle of parchment and grease with the remaining butter.

Melt another 2 (or 4 if you like) Tbsp of butter and set aside.

Sift together the dry ingredients, except currants and caraway seed.

Add currants and caraway seeds to the dry ingredients.

Whisk together wet ingredients: buttermilk, eggs, and melted butter. Add wet ingredients to dry ingredients, mixing just until blended.

Spoon batter into prepared pan or skillet and gently smooth the top. Dot the top with the remaining 2 Tbsp of butter.

Bake about 60 minutes until golden and puffed. (Skewer inserted into center of loaf with come out clean. (If using a cast iron skillet check the bread at 45-50 minutes. I removed mine at 50 minutes.)

Cool slightly, then turn out soda bread from its baking pan onto a cake rack to cool completely.

Note: Cast iron pans really hold the heat and will continue cooking the bread. Remove the bread right away if using cast iron.

Bread may be returned to the pan for serving, if desired, cut into wedges. May be warmed gently before serving.