- 5 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- ¼ lb. (1 stick) unsalted, cut into cubes, room temperature
- 2 1/2 cups raisins (soaked in water 10 to 15 minutes and drained)
- 3 tablespoons caraway seeds
- 2 ½ cups buttermilk
- 1 large egg
- Preheat oven to 350⁰ F. Generously butter a heavy ovenproof 10 – 12 inch diameter skillet with 2 to 2 ½ inch high sides or 2 loaf pans
- Combine flour, sugar, baking powder, salt and baking soda. Add butter, by hand until coarse crumbs form. Stir in raisins and caraway seeds.
- In a medium sized bowl combine buttermilk and egg mixing completely. Add to dough; using a wooden spoon, stir just until incorporated (dough will be very sticky).
If using heavy skillet;
Transfer dough to prepare 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, about 1 hour 15 minutes. Test by inserting a wooden toothpick into center of the bread, it should come out clean. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. Wrap tightly in foil; store at room temperature and serve the next day.
If using Loaf pans;
Shape dough into 2 loaves and place in pans. Using small sharp knife dipped into flour, make a 1 inch deep cut across top of each loaf.
Bake for 1 hour. Test with a wooden toothpick for doneness. Cool in the pans for 10 minutes, remove from pans and transfer to a wire rack to cool completely.
Wrap tightly in foil; store at room temperature and serve the next day.