| |
Breads | |
| �5 cups all purpose flour �1 cup sugar �1 tablespoon baking powder �1 1/2 teaspoons salt �1 teaspoon baking soda �1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature �2 1/2 cups raisins �3 tablespoons caraway seeds �2 1/2 cups buttermilk �1 large egg | |
| Preheat oven to 350�F. 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.) | |
Unrated | |
Sort