This is an Irish-American version of Soda Bread. Just adding a small amount of butter and a smidge of sugar does a lot for texture and flavor. My preferred blend of flours for the soft wheat flour needed for Soda Bread is 50% unbleached all-purpose flour and 50% pastry flour. As an alternative, you can use 75% unbleached all-purpose and 25% cake flour or 100% bleached all-purpose flour. My favorite version of Irish Soda Bread is "Spotted Puppies", which are small individual scone-like breads. I give three variations here: one for the "Puppies"(with dark raisins), as well as a large round loaf version (with caraway seeds and golden raisins) and a version for two small round loaves (using part whole wheat flour and dark raisins).
YIELD: 8 SMALL INDIVIDUAL SODA BREADS OR 1 LARGE ROUND LOAF OR 2 SMALL ROUND LOAVES
The proportions in this recipe were adapted from the "Seedy Bread" variation of Irish Soda Bread in Nick Malgieri's How to Bake (1995). The concept of "Spotted Puppies" and "Spotted Dog" come from The Ballymaloe Cooking School Cookbook by Darina Allen (2002).