- 5 cup all purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature
- 2 1/2 cup raisins
- 3 tablespoon caraway seeds
- 2 1/2 cup buttermilk
- 1 cup large egg
PreparationPreheat oven to 350°F.
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 well 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.
(Can be made 1 day ahead.
Wrap tightly in foil; store at room temperature.)