Recipe Directions
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Ingredients
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- 5 cups of flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 1 cup sugar
- ½ cup unsalted butter — at room temperature, cut into squares, plus two tablespoons melted butter for drizzling over top of bread
- 3 cups of raisins
- 3-4 tablespoons of caraway seeds (based on how “nutty” you would like bread to taste.)
- 2 ½ cups of buttermilk
- 1 large egg
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Directions
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- Preheat oven to 350 degrees Fahrenheit. Cut parchment paper to fit in ovenproof skillet that is 12-inches in diameter with 2-3 inch sides. Place in skillet and butter parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Use your hands to add butter and rub together with dry ingredients until the mixture resembles course crumbs. Then, stir in caraway seeds and raisins.
- In a separate bowl, whisk together buttermilk and egg. Then, add to the dough in the big bowl and stir with a wooden spoon until well incorporated.
- Transfer the sticky dough to a prepared skillet. Smooth out the top so the dough forms a slight mound in the center.
- Put a slit in the top of the dough to air while baking. Drizzle melted butter on top and put into the oven for about an hour or so. The bread is cooked when a tester or fork comes out clean after gently piercing the center.
- Let cool in the skillet for about 15 minutes, and then carefully remove bread from the skillet and let cool completely on a rack.
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Yield
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Serves about 12 (although it is quite rich, so it often can serve more)
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