Sweet Irish Soda Bread

Instructions

1. Position a rack in the middle of the oven. Preheat oven to 400℉. Line a baking sheet with parchment paper.
2. In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and salt. Give it a couple of pulses, then add the butter pieces; pulse until butter is incorporated and small crumbs are formed.
3. Pour the flour/butter mixture into a large bowl and make a well in the center. Add the buttermilk, egg, and egg yolk and stir just until moistened. Then stir in the ¾ cup raisins and ¾ cup cherries.
4. Turn the dough out onto a lightly floured surface and knead gently 5 to 10 times (dusting flour lightly onto dough if it’s too sticky). Knead just until the dough comes together and is smooth. Divide the dough in half and shape each half into a round. Stud a few extra raisins and cherries into the tops of the loaves. Dust the tops of the rounds lightly with a little flour.
5. Transfer the rounds to the prepared baking sheet, leaving about three inches between them. Place another baking sheet of the same size underneath to prevent burning. With a sharp knife, slash the tops with a large X about ½-inch deep.
6. Bake until the loaves are a dark-golden brown and crusty, 30 to 35 minutes, or until a toothpick inserted into the center of the X comes out clean. The loaf should sound hollow when tapped on the side.
7. Serve warm or at room temperature. Store wrapped in plastic at room temperature or freeze in a zip bag for up to 2 months.