Directions

1. 1

   Preheat your oven to 400°F. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined. Cut 4 tablespoons of the cold diced butter into the flour mixture using a pastry blender or your fingertips, working it in until the butter is distributed in small, pea-sized pieces throughout the flour. Fold in the golden raisins and dried cranberries with a wooden spoon. Create a shallow well in the center of the flour mixture.

2. 2

   In a small bowl, whisk together the egg and buttermilk until well blended. Pour this wet mixture into the well in the center of the flour mixture. Using a wooden spoon, stir gently until the dough just comes together, leaving some dry flour bits visible in the bowl. Transfer the dough to a lightly floured work surface and gently knead by hand 4 or 5 times, just until all dry flour is incorporated and a rough, shaggy ball forms. Do not overwork the dough.

3. 3

   Generously butter a 10-inch cast-iron skillet. Place the dough into the skillet and gently press it into a round loaf approximately 7 inches in diameter and 1 1/4 inches tall. Dust a sharp knife with flour and score a large X on the top of the loaf, cutting about 1 inch deep and making the cuts about 6 1/2 inches long. Place the skillet in the preheated 400°F oven and bake for 50 to 55 minutes until the top is golden brown and the center is firm. After 35 to 40 minutes of baking, if the top is browning too quickly, loosely tent the skillet with foil. Test doneness by inserting a toothpick into the center—it should come out clean.

4. 4

   Remove the skillet from the oven. Melt the remaining 2 tablespoons of butter and brush it generously over the top of the warm bread. Allow the bread to cool in the skillet for 10 minutes, then carefully transfer it to a cooling rack. Let it rest for an additional 10 minutes before slicing. Serve warm, or cool completely for storage.