4 tbsp unsalted butter, cold, cut into small cubes
1 large egg
3/4 cup buttermilk
1 cup sourdough starter discard
1 cup raisins
Preheat oven to 375 F (190 C) Line a baking sheet with parchment paper.
Combine the flour, sugar, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the butter, a few cubes at a time, and mix until incorporated.
Lightly beat the egg, buttermilk, and sourdough discard together in a separate bowl.
Woking in batches, gradually pour the buttermilk mixture into the flour mixture.
Add the raisins. Mix to combine; the dough will be slightly wet and sticky.
Scoop the dough onto a well floured surface. Knead it a few times into a round ball. With a serrated knife, cut an “x” into the top.
Bake on the center rack for 45-55 minutes. If necessary, cover the loaf with foil at the 40 minute mark to prevent over browning. The soda bread is finished when a toothpick (or spaghetti strand!) comes out clean when inserted. The bottom should sound hollow when you give it a knock.
Transfer to a wire rack to cool.
With a serrated knife, cut into wedges (much easier than slices), and serve warm or at room temperature with butter. Soda bread is best enjoyed on the same day it’s made.
