This recipe has been featured in a post on The Recipe Girl blog: St. Patrick’s Day Recipes.
Yield: 1 large loaf
Prep Time: 25 min
Cook Time: 1 hour 15 min
5 cups flour (regular- not self-rising or bread)
1 cup granulated white sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, cut into cubes, at room temperature
2 1/2 cups yellow raisins
3 tablespoons caraway seeds
2 1/2 cups low fat buttermilk
1 large egg
1. Preheat oven to 350°F. Generously butter a 12-inch-diameter cast-iron (oven-proof) skillet with 2-inch-high sides.
2. Place first 5 ingredients (dry) into a large bowl; whisk to blend. Add butter, using pastry cutter (or fingers) to rub in until coarse crumbs form. Add raisins and caraway seeds and stir.
3. Whisk together buttermilk and egg in a medium bowl. Add to dry mixture using rubber spatula, and stir just until blended. The dough will be wet and sticky.
4. Pour dough into the prepared skillet; smooth the top and mound slightly in the center. Dip a knife in flour and make a 1-inch deep criss-cross in the center.
5. Bake approximately 75 minutes, or until toothpick inserted in center comes out clean. Cool bread in skillet for 15 minutes. Turn out on rack and cool completely.
*This bread may be prepared one day ahead. Wrap tightly in foil or an extra large ziploc; store at room temperature.
Source: RecipeGirl.com (Adapted slightly from Bon Appetit)