Averie Cooks

-1 Preheat oven to 350F and spray a nonstick baking sheet very well with cooking spray; set aside. Tip - Alternatively, you can use a 9-inch cast iron skillet for baking the soda bread. If you're doing so, place it in the oven now to preheat it while the oven is preheating and before you add the dough, grease the skillet very well with butter.
-1 Optionally, if you're soaking the raisins, now is the time to add them to a medium bowl, pour the soaking liquid (Irish whiskey or juice) over the raisins, and let stand while you carry on with the rest of the recipe.
-1 To a large bowl, add the dry ingredients including the flour, baking powder, baking soda, salt, and whisk to combine; set aside.
-1 To a separate large medium bowl, add the buttermilk, eggs plus yolks, 3 tablespoons melted butter, 1/4 cup granulated sugar, and whisk well to combine.
-1 Add the wet ingredients to the dry, and stir to combine using a wooden spoon or spatula; do not overmix.
-1 If you're using raisins (or currants), drain the soaking liquid from the raisins and add the raisins to the dough. Tip - Using a slotted spoon is another option rather than using a seive and draining that way.
-1 Gently fold the raisins into the dough using a spatula; do not overmix.
-1 Turn the dough out onto the prepared baking sheet (or using hot mitts, get the cast iron skillet out of the oven and grease it well with butter now), and pat it into a round loaf. Tip - The dough may be sticky, tacky, and shaggy; this is normal and okay.
-1 Using a large knife, score the dough by making an large X on top, going down about 1/2-inch deep into the dough with your knife.
-1 Brush the remaining 1 tablespoon of melted butter evenly over the surface of the dough.
-1 Optionally (but recommended because it gives a wonderful light sweentess and bit of crunch to the crust), evenly sprinkle with tht turbinado (or granulated) sugar.
-1 Bake for about 45 to 60 minutes, or until the loaf is golden browned on the outside and cooked through in the middle. Tips - Rotate the baking sheet or skillet once midway through cooking to ensure even browning and cooking. Bake on the middle oven rack. Because all ovens, climates, and ingredients vary, baking times will too. Therefore, check early to make sure your bread isn't burning (doubtful) but keep an eye on it. If your bread needs longer than 60 minutes to bake, that's fine. Better to make sure it's done than pull it out too early because you can't correct for underbaked bread after it's cooled. It may cook quicker in cast iron than on a sheet pan so if you're baking it in a skillet, check early.
-1 Allow the bread to cool completely before slicing and serving. I like to serve it with a pat of butter. Bread will keep airtight at room temp for up to 4 days or in the freezer for up to 3 months, however fresh is best with this recipe.