American-style irish soda bread with raisins and caraway seeds

Ingredients

• 3 cups all-purpose flour
• 1 cup cake flour
• 1/4 cup sugar
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons cream of tartar
• 1 1/2 teaspoons salt
• 4 tablespoons unsalted butter, softened
• 1 1/4 cups buttermilk
• 1 large egg
• 1 cup raisins
• 1 tablespoon caraway seeds

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Preparation

• Adjust oven rack to upper-middle position and preheat to 400 F. Line a baking sheet with parchment paper.
• Whisk the flours, sugar, baking soda, cream of tartar, and salt together in a large bowl. Work the butter into the dry ingredients with a fork until the mixture resembles coarse crumbs.
• Combine the buttermilk and egg with a fork. Add the buttermilk-egg mixture, raisins and caraway seeds to the dry ingredients and stir with a fork just until the dough begins to come together.
• Turn out onto a lightly floured work surface and knead just until the dough becomes cohesive and bumpy, about 30 seconds.
• Pat the dough into a 6-inch round about 2 inches thick, and lay on the prepared baking sheet. Using a serrated knife, cut a large 3/4-inch deep cross into the top of the loaf.
• Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 40 to 45 minutes.
• The internal temperature of the bread should be 170 F.