IngredientsMakes one 8″-diameter loafNonstick vegetable oil spray2 cups all-purpose flour, plus more for dusting5 Tbsp. sugar, divided1½ tsp. baking powder1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt¾ tsp. baking soda3 Tbsp. chilled unsalted butter, cut into pieces1 cup buttermilk⅔ cup raisinsStep 1Place a rack in middle of oven; preheat to 375°. Coat an 8″-diameter cake pan or cast-iron skillet with nonstick vegetable oil spray. Whisk 2 cups all-purpose flour, 4 Tbsp. sugar, 1½ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¾ tsp. baking soda in a large bowl to combine. Add 3 Tbsp. chilled unsalted butter, cut into pieces, to dry ingredients and rub in with your fingers until mixture resembles coarse meal. Make a well in the center and pour in 1 cup buttermilk. Gradually mix dry ingredients into buttermilk just until incorporated and a shaggy dough comes together. Mix in ⅔ cup raisins.Step 2Using lightly floured hands, form dough into a ball and transfer to prepared pan. Gently press dough to flatten slightly (dough will not reach edges of pan). Sprinkle with remaining 1 Tbsp. sugar.Step 3Bake bread until golden brown and a tester inserted into the center comes out clean, 40–45 minutes. Transfer pan to a wire rack and let bread cool in pan 10 minutes. Turn bread out onto rack. Serve warm or let cool completely.

Red Fife Soda Bread with Seeds & Fruit Ingredients 4 C Red Fife flour (or Renan, Hard Red, Marquis) – or Spelt! Yum! 1 3/4 tsp baking soda 1 ½ tsp kosher salt ¼ C sugar ¾ C currants 3 Tbsp Sunflower seeds 3 Tbsp Pumpkin seeds 3 Tbsp Flax seeds 4 Tbsp butter, melted and slightly cooled 2 C Buttermilk, plus additional for brushing *optional 2 Tbsp additional mixed seeds for sprinkling Method Preheat oven to 375 degrees and line a sheet pan with parchment. In a large mixing bowl, whisk together flour, baking soda, salt, sugar, currants and seeds. Combine melted butter and buttermilk. Pour buttermilk mixture over dry ingredients and stir just until everything comes together. Turn out onto a floured work surface. Lightly knead to bring dough together. Form a slightly flattened ball, about 8 inches wide. Place on prepared sheet pan. Brush top and sides with buttermilk. Sprinkle with mixed seeds if desired. Using a sharp knife, cut a deep X into the top of the bread. Bake until nicely browned and bread sounds hollow when tapped on the bottom, approximately 40–50 minutes. Enjoy with good salted butter!

Edison-Rye Soda Bread Ingredients 1 ½ C Edison flour (or Sonora, Hard White, Wit Wolkoring, Chiddam Blanc de Mars) 2 ½ C Rye flour 1 ¾ tsp baking soda 1 ½ tsp kosher salt 2 C + 2 tbsp Buttermilk Method Preheat oven to 375 degrees and line sheet pan with parchment. In a large mixing bowl, whisk together flours, baking soda and salt. Pour buttermilk over dry ingredients and stir just until everything comes together. Turn out onto a floured work surface. Lightly knead to bring dough together. Form a slightly flattened ball, about 8 inches wide. Place on prepared sheet pan. Brush top and sides with buttermilk. Sprinkle with mixed seeds if desired. Using a sharp knife, cut a deep X into the top of the bread. Bake until nicely browned and sounds hollow when tapped on the bottom, approximately 40–50 minutes.