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Serve with plenty of
butter and your favorite jam...
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5 cups |
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flour
(regular- not self-rising) |
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1 cup |
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granulated
sugar |
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1 Tbs |
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baking
powder |
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1½
teaspoons |
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salt |
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1 tsp |
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baking soda |
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½ cup |
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(1 stick)
unsalted butter, cut into cubes, at room
temperature |
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2½ cups |
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yellow
raisins |
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3 Tbs |
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caraway
seeds |
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2½ cups |
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low fat
buttermilk |
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1 large |
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egg |
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1 |
Preheat oven to
350°F. Generously butter a 12-inch-diameter cast-iron
(oven-proof) skillet with 2-inch-high sides. |
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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. |
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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. |
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4 |
Pour dough into
prepared skillet; smooth top and mound slightly in the
center. Dip a knife in flour and make a 1-inch deep
criss-cross in the center. |
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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. |
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Yield: 1 large loaf |
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Cooking Tips |
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*This bread may be prepared
one day ahead. Wrap tightly in foil or an extra large ziploc;
store at room temperature. |
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Recipe Source |
| Modified
from Bon Appetit |