A popular companion to late afternoon tea, the Irish Soda Bread is a delectable treat that's easy and quick to prepare. It springs its mouthwateringly light and tangy texture from the unique use of baking soda as a leavening agent and buttermilk that not only induces the rise in the bread but also imparts a tender feel to it.

Although an authentic Irish Soda Bread recipe does not incorporate raisins, variants, colloquially called 'Spotted Dog', include this ingredient. Considering the predilection many American bakers have for adding raisins, they are included as an optional addition to the recipe presented here.

Despite the dough's deceptively soft texture, one must resist the urge to add more flour. The key is to knead the dough gently, folding it only once or twice, before unabridgedly forming it into an oval with your palms. This prevents the final bread from becoming tough. Employing a parchment paper at this stage ensures that the dough doesn’t stick in the baking process.

This bread can be baked on a baking sheet, in a cast-iron skillet, or a Dutch oven. While a baking sheet yields a slightly thinner crust, a cast-iron pan awards a scrumptious crispy bottom crust. For a crust that emulates the crunch of a traditional Irish pot oven-baked bread, employing a Dutch oven with a lid gives the best results. If you opt for a Dutch oven, remember to remove the lid about 10 minutes before the baking completes for a beautiful golden-brown top.

Here's your guide to creating a flawless soda bread at home: Mix 4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt or table salt in a large bowl. Stir in 3/4 cup raisins if you're using them. Gradually stir in 1 1/2 cups buttermilk and blend just till a rough ball of dough forms. Preheat the oven to 425°F. Liberate the dough onto a lightly floured surface and knead to shape into an 8-inch oval, roughly 1 1/2 inches high. Translocate the dough onto a parchment paper and place it in a Dutch oven, cast-iron skillet, or on a baking sheet.

Cut a half an inch deep X into the dough with a sharp knife. If using a Dutch oven, cover it. Bake just until the crowning glory of the bread turns golden brown, about 30 to 35 minutes. If cooking in a Dutch oven, remember to unveil it 10 minutes before the completion of baking time. After taking the bread out from the oven, allow it cool down for 5 minutes before carving out your piece.