No need for a leprechaun’s help. This Irish Soda Bread recipe turns to science: baking soda and baking powder, for a lighter, sconelike loaf.
Heat oven to 350º. In the bowl of a standing mixer with paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Add butter, caraway seeds (if you like), and raisins. Combine just until incorporated.
In a small bowl, whisk together buttermilk and egg. Add to dough; mix just until incorporated.
Turn dough onto a lightly floured surface and fold it over onto itself two or three times, shaping it into a round 8-inch loaf. You can also use a tube pan to help shape the loaf. Transfer to a baking sheet lined with parchment or Silpat. If desired, score an “x” on the top of the dough.
Bake 45 minutes, until well-browned and a toothpick inserted into the center emerges clean. Remove to a wire rack to cool completely before slicing. Serve with butter and your favorite jam or preserves.