Irish Soda Bread with Raisins & Caraway
Ingredients:
- 5 C. All-purpose flour
- 1 C. Sugar
- 1 tbs. Baking powder
- 1 ½ tsp. salt
- 1 tsp. baking soda
- ½ C. Unsalted butter, cut into cubes, room temp.
- 2 ½ C. Raisins
- 3 Tbs. Caraway Seeds
- 2 ½ C. Buttermilk
- 1 large egg
Preparation: Preheat oven to 350 degrees F. Generously butter heavy ovenproof 10-12 inch diameter skillet with 2 to 2 ½ inch high sides. Whisk first 5 ingredients in a large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky). Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temp.)
