[Photograph: Ellen Silverman]
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.
About This Recipe
Yield: | makes 8 to 10 servings |
Active time: | 10-15 minutes |
Total time: | 1 hour 30 minutes |
|
|
Ingredients
- 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
Procedures
-
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.
Source: Bake the Book
No comments:
Post a Comment