A delightful take on the traditional Irish Soda Bread, enhanced with subtle flavors and a touch of sweetness.
Preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper.
Using parchment paper ensures the bread doesn't stick and makes cleanup easier.
In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt.
Whisking the dry ingredients helps distribute them evenly.
In another bowl, whisk together the eggs and buttermilk until smooth.
Ensure the eggs are fully incorporated for a uniform texture.
Create a well in the center of the dry ingredients and pour in the wet mixture.
Mix gently to avoid overworking the dough, which can make it tough.
Add the caraway seeds and dried cranberries to the mixture and stir until just combined.
Fold in the ingredients gently to maintain the dough's lightness.
Turn the dough onto a floured surface and shape it into a round loaf.
Flour your hands to prevent sticking while shaping the dough.
Using a sharp knife, score a cross on the top of the loaf.
Scoring helps the bread expand evenly during baking.
Place the loaf on the prepared baking sheet and brush the top with milk.
Brushing with milk gives the crust a beautiful golden color.
Bake in the preheated oven for 30 to 40 minutes, or until the bread is golden brown and sounds hollow when tapped.
Check the bread at 30 minutes to avoid overbaking.
Allow the bread to cool on a wire rack before slicing and serving.
Cooling the bread prevents it from becoming gummy when sliced.
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