Irish Soda Bread With Raisins And Caraway
- 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 - (1 stick) cut into cubes, and at room temperature
- 2 1/2 cups raisins
- 3 tablespoons caraway seeds
- 2 1/2 cups buttermilk
- 1 large egg
Preheat oven to 350 degrees. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides.
Whisk first 5 ingredients in 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 temperature.)
This recipe yields 8 to 10 servings.
"I feel quite certain that Jerry's love for cooking stemmed from his mother, Julie Lestrange. And as long as I can remember, she has always had something delicious waiting for my family whenever we visit.
"I would like to share a recipe that Julie has given to me. My hope is that you will, in turn, share it with my fellow readers, encouraging them to enjoy this delicious and comforting Irish bread, to smile, and to remember the love between a mother and a son."
Offer this easy-to-make bread with plenty of butter and your favorite jam.