This recipe appears in:Weekend Baking Project: Irish Soda Bread With Caraway and Raisins Bake the Book: Irish Soda Bread with Raisins and Caraway
It's a wonder why soda bread isn't made year-round. With sweet raisins and grassy caraway seeds (and plenty of butter), this couldn't-be-simpler bread will see you through cold winter nights.
Reprinted with permission from The Epicurious Cookbook by Tanya Steel & the editors of Epicurious. Copyright © 2012. Published by Clarkson Potter. Available wherever books are sold. All rights reserved.
- 5 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, cut into cubes, at room temperature
- 2 1/2 cups raisins
- 3 tablespoons caraway seeds
- 2 1/2 cups buttermilk
- 1 large egg
Preheat the oven to 350°F. Generously butter a heavy ovenproof 10- to 12-inch skillet with high sides. Whisk the flour, sugar, baking powder, salt, and baking soda in a large bowl to blend. Add the butter; using fingertips, rub in until coarse crumbs form. Stir in the raisins and caraway seeds. Whisk the buttermilk and egg in a medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).
Transfer the dough to the prepared skillet; smooth the top, mounding slightly in center. Using a small sharp knife dipped into flour, cut a 1-inch-deep X in the top center of dough. Bake until the bread is cooked through and a tester inserted into the center comes out clean, about 1 hour 15 minutes. Cool the bread in the skillet 10 minutes. Turn out onto a rack and cool completely.