Soda Bread with Raisin, Craisin, and Caraway (Soda Bread V4)

Over the years my wife has baked various versions of Irish soda bread. This year my wife initially baked version #3 of Irish soda bread, which was by far our favorite, in preparation for the upcoming St. Paddy’s day. This bread was really great especially with the honey butter she spread on it after a light toasting. I, then, found a recipe called “Americanized Irish soda bread” in the Washington Post which looked interesting and told her about it. She baked this as Irish soda bread (Americanized) version #4. This bread was very good—on a par with version #3 but with a subtly different taste. It had great texture and was slightly sweet from the inclusion of raisins and craisins (dried cranberries).

As usual, my wife modified the recipe mainly due to ingredients we did not have.

Ingredients:
2 cups mixture of raisin and craisins, (substituted for currents called for in the original recipe.)
6 cups (750 grams) all-purpose flour, plus more as needed
3/4 cup (150 grams) granulated sugar
3 tablespoons caraway seeds
1 tablespoon baking powder
2 teaspoons baking soda
3/4 teaspoon fine salt
2 cups (480 milliliters) whole buttermilk
8 tablespoons (4 ounces/113 grams) unsalted butter, melted and cooled
1/2 cup (120 milliliters) heavy cream
1 large egg
1 tablespoon vegetable oil

Directions:
Position a rack in the middle of the oven and preheat to 375 degrees. Line a large, rimmed baking sheet with parchment paper.
In a very large bowl, whisk together the flour, sugar, caraway seeds, baking powder, baking soda and salt. Scatter the dried fruits into the flour and fold them in with a flexible spatula until evenly distributed.
Whisk together the buttermilk, melted butter, cream, egg and the oil until combined. Pour into the flour mixture.
First using a spatula and then hands, stir and mix the dough together. (The original recipe says, “do not use a mixer”.) The dough should be slightly wet but not gloppy. Add a bit more flour, 1 tablespoon at a time, if the dough feels too wet and is spreading. Re-flour your hands and gently knead the dough, turning and folding it over itself, just until it is somewhat firmer, sprinkling more flour on your hands or the work surface as needed. Try not to add too much more flour to the dough.
Divide the dough in half, shaping each portion into a round loaf 5½ to 6 inches in diameter, positioning any seams on the bottom. Do not flatten the loaves, making sure they are shaped more like mounds.
Place the loaves several inches apart on the prepared baking sheet (they will spread a little) but not up against the rim. Use a lame to gently score an X no more than ¼- to ½-inch deep into the top of each loaf (see picture below).

Bake for 50 to 60 minutes, rotating the baking sheet from front to back halfway through, until the loaves are nicely browned and a knife inserted in the center comes out clean. The loaves should also sound hollow when tapped on the bottom (see picture below). Cool completely on a wire rack

Among the 4 versions of soda breads, we like the version 3 and 4 the best.