Irish Soda Bread

Step 1Preheat the oven to 400°F. In a large bowl whisk together the flour, sugar, baking soda, and salt. Using a pastry blender or fingers, work 4 tablespoons of the cold butter into the flour until the butter is in small bits. Stir in the raisins and cranberries. Make a well in the center of the flour mixture.

Step 2In a separate small bowl, whisk together the egg and the buttermilk, then pour it into the flour mixture. Using a wooden spoon, stir it together until the dough is barely incorporated (there will still be some dry flour in the bowl). Turn the dough out onto a lightly floured surface. Bring the dough together with your hands, kneading gently about 4 or 5 times, until a rough shaggy ball forms and no dry bits of flour remain.

Step 3Butter a 10-inch cast-iron skillet. Place the dough in the skillet and press to form a 7-inch round loaf, about 1 ¼ inches tall. With a sharp knife dusted with flour, cut a large "X" on the top of the dough, about 1 inch deep and 6 ½ inches long. Bake until golden brown and the center is set, 50 to 55 minutes, tenting with foil after 35 to 40 minutes if the top is getting too dark. A toothpick inserted in the center should come out clean.

Step 4Melt the remaining 2 tablespoons of butter. Brush the top of the bread with the melted butter. Let cool for 10 minutes in the skillet before moving to a cooling rack. Let cool for 10 minutes more before slicing and serving warm.