Irish Soda Bread with Raisins and Caraway Recipe
This was a favorite recipe from Chef Jerry O'Leary, who worked in the corporate dining room at Cantor Fitzgerald in the World Trade Center in NYC. Jerry lost his life on Sept 11, 2001. Taken from Oct 2002 issue of "Bon Apetit."
- 1-3/4 hours | 20 min prep
- 5 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, cut into cubes,room temperature
- 2 1/2 cups raisins
- 3 tablespoons caraway seeds
- 2 1/2 cups buttermilk
- 1 large egg
1. Preheat oven to 350.
2. Generously butter heavy ovenproof 10 to 12-inch diameter skillet with 2- to 2 1/2-inch-high sides.
3. Whisk first 5 ingredients in large bowl to blend.
4. Add butter, using fingertips, rub in until coarse crumbs form.
5. Stir in raisins and caraway seeds.
6. Whisk buttermilk and egg in medium bowl to blend.
7. Add to dough; using wooden spoon, stir just until incorporated.
8. Dough will be very sticky.
9. Transfer dough to prepared skillet; smooth top, mounding slightly in center.
10. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough.
11. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes.
12. Cool bread in skillet 10 minutes.
13. Turn out onto rack and cool completely.