IRISH SODA BREAD WITH CARAWAY SEEDS AND RAISINS RECIPES

Steps:

• Preheat oven to 350.
• 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 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.

Steps:

• In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in the raisins and caraway seeds. Set aside 1 tablespoon beaten egg. In a bowl, combine buttermilk and remaining eggs; stir into crumb mixture just until flour is moistened (dough will be sticky). Turn onto a well-floured surface; knead about 10 times. Shape into a ball., Place in a greased 9-in. round baking pan. Cut a 4-in. X, 1/4-in. deep, in the center of the ball. Brush the top with reserved egg. Bake at 350° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during the last 20 minutes if top browns too quickly. Cool for 10 minutes before removing from pans to a wire rack to cool completely.