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Position rack in middle of oven. Preheat the oven to 375°F/190°C. Line a rimmed baking sheet pan with parchment paper; set aside.
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Combine the milk and lemon juice and allow to sit for 5 minutes until thickened.
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Whisk together the flour, sugar, caraway seeds, baking powder, baking soda and salt to aerate and combine in a mixing bowl. Toss in the raisins.
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Stir in the egg with a large silicone spatula then start dribbling in the soured milk and melted butter. Keep stirring until the dough comes together, making sure there are no pockets of flour left behind.
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Scrape dough into a large round pile onto the prepared pan. Dampen hands and shape it into a flat round, about 6 to 7-inches (15 cm to 17 cm) across. Use a serrated bladed knife to slash the loaf in a deep crisscross on top of the loaf, extending to the edges.
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Bake for about 30 to 35 minutes or until the loaf is lightly browned and sounds hollow when you tap the bottom. Cool pan on rack for 5 minutes, then transfer loaf directly to rack to cool further. Irish soda bread can be served warm or at room temperature and is best served the day it is made.