Instructions: Preheat oven to 400 degrees. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add butter and cut in with wooden spoon or dough whisk until soft crumbs are formed. Make well in center of flour mixture and add buttermilk, egg and egg yolk. Stir just to moisten.

Turn dough out onto lightly floured surface and knead gently about 5 to 10 times, sprinkling with flour as needed to prevent sticking, until sticky dough just comes together and makes a smooth surface. You can leave the dough soft or a bit stiffer, depending on how you like your soda bread.

Divide dough into 2 equal portions and knead each into a round. Place on parchment-lined baking sheet and place another pan of the same size underneath to prevent burning.

Beat the extra egg white with 1 teaspoon of water and brush tops of loaves if you like an extra-crunchy crust. I like mine dusted with flour.

With sharp knife, slash tops with a large X about 1/2 inch deep. Bake in middle of oven 35 to 40 minutes, until dark brown and crusty. A cake tester inserted into center of X will come out clean. Serve warm or room temperature.

Makes great toast, crunchy just like an English muffin.

Variations:
Breakfast Irish soda bread: After stirring in egg and egg yolk, add 1 1/2 cups raisins, or a combination of golden raisins and tart dried cherries, or finely chopped mixed dried fruit.

Irish soda seed bread: After stirring in egg and egg yolk, add 1 1/2 to 2 tablespoons caraway seeds.

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