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Irish Soda Bread with Raisins and Caraway

Yield: Makes 8 to 10 servings
Yield: Makes 8 to 10 servings


  • 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


Baking Directions:

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.)