Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Irish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/4 c All-purpose flour (up to 4
-1/2 cups)
4 ts Baking powder
1/2 ts Baking soda
1 t Salt
3 tb Granulated sugar
1 tb Caraway seeds
1 c Dark seedless raisins
2 c Buttermilk
Butter
Sugar
Preheat the oven to 350F. Grease a 9-inch black
cast-iron skillet or cake pan and dust with flour.
In a large bowl, mix 4 cups of the flour with the
baking powder, baking soda, salt, sugar, and caraway
seeds. Add the raisins, mixing them in with your
fingers to make sure they are separated. Add the
buttermilk to the bowl and mix with a fork until the
mixture forms a dough.
Sprinkle about 1/4 cup more of the flour on a board or
counter. Turn out the dough and knead for about 5
minutes, working in the flour from the board and
forming the dough into a smooth round loaf about 8
inches in diameter. (If the humidity is high and the
dough is very sticky, you may need to add another 1/4
cup of flour to the board.)
Press the dough evenly into the prepared skillet or
pan and cut a cross 1/2 inch deep across the top.
Bake for 1 hour and 15 minutes, or until the loaf
sounds hollow when rapped on the bottom. Remove the
loaf to a wire rack and rub the top with butter.
Sprinkle with sugar. Let the bread cool completely
before slicing.
This Irish bread tastes even better the second day and
is particularly good for breakfast.
