Potato and Leek Soup with Irish American Soda Bread

Ingredients

• 4 cup All-Purpose Flour (Spoon and level for accuracy)
• 0.25 cup Granulated Sugar
• 1 tsp Baking Soda (Ensure it's fresh)
• 1 tsp Baking Powder
• 1 tsp Salt
• 0.5 cup Unsalted Butter (Cold and cut into small cubes)
• 1.5 cup Buttermilk (Well-chilled)
• 1 large Egg (Lightly beaten)
• 1 cup Raisins (Can be substituted with currants or other dried fruit)
• 1 tbsp Caraway Seeds (Optional, but classic for this style)

Instructions

1. 1

   Prepare Oven and Pan (5 minutes): Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. 2

   Combine Dry Ingredients (2 minutes): In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until thoroughly combined.

3. 3

   Cut in the Butter (3 minutes): Add the cold, cubed butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

4. 4

   Mix Wet Ingredients (1 minute): In a separate medium bowl, whisk the chilled buttermilk and the lightly beaten egg together until smooth.

5. 5

   Form the Dough (2 minutes): Pour the buttermilk mixture into the dry ingredients. Stir with a fork or spatula just until a shaggy, sticky dough forms. Do not overmix. Gently fold in the raisins and caraway seeds.

6. 6

   Shape and Score the Loaf (2 minutes): Turn the dough out onto a lightly floured surface. Knead very gently 4-5 times, just enough to bring it together into a cohesive ball. Shape it into a round loaf, about 7 inches in diameter, and place it on the prepared baking sheet. Using a sharp, floured knife, score a deep 'X' (about 1/2-inch deep) across the top of the loaf.

7. 7