Turn on music, Irish or otherwise.

Preheat oven to 375°F/190°C. Line a cookie sheet (preferably half-sheet pan size) with parchment or a silicone mat.

Mix the dry ingredients (flour, salt, baking soda, baking powder, and sugar, plus Buttermilk Blend if using). I whisk them but you can mix with a fork if you prefer.

Add the dried fruit (currants or raisins) and the caraway seeds if using, to the dry ingredients and mix again until the dried fruit is fully covered with flour and well dispersed.

Mix the egg, buttermilk (or water if using Buttermilk Blend powder), and yogurt in a small bowl. I whisk, but you can use a fork if you prefer.

Add the liquid mixture to the dry ingredients with dried fruit and caraway seeds if using, and stir until combined. the dough will be quite sticky at first but will get "shaggy" as bakers say, once the ingredients are well combined.

On a clean, well floured counter or table (I use a Roulpat mat because it keeps my kitchen neater and is non-stick, but you don’t need one) and after dusting your hands with flour, shape the dough into 1 or 2 balls and knead the dough or “bounce” it in your hands until the outside of the ball becomes smooth. Don’t be afraid of the dough – go at it. And keep water and a towel handy because your hands will have dough on them when you’re done.

Gently place the loaf or loaves on the cookie sheet. I’ve seen a note in another recipe that suggests cutting a cross in the top of the loaf to drive away demons and another recipe that simply calls the cut a deep “X”. I may not subscribe to the religious or demon-chasing rationales, but I do like to make the cut on top of the loaf.

Bake for about 1 hour if you're making a single, large loaf or about 40 minutes if making 2 smaller loaves. 2 tests for doneness - if a knife inserted comes out clean or if the internal temperature (as measured by an instant read thermomenter) is about 200°F/95°C, the loaf is done.

Cool on a wire rack until you can easily handle the loaf. Then slice and enjoy!