Irish Soda Bread with Raisins and Caraway

Irish Soda Bread with Raisins and Caraway
Irish Soda Bread with Raisins and Caraway
Patrice Bedrosian of Brewster, New York, writes: "In the days that followed September 11, 2001, I — like so many Americans — gravitated toward roast chicken, meat loaf, and anything that brought comfort and ease to my home. You see, my stepbrother, Jerry O'Leary, a 34-year-old chef working at Cantor Fitzgerald's corporate dining room in One World Trade Center, was among the many victims on that terrible day. "I feel quite certain that Jerry's love for cooking stemmed from his mother, Julie Lestrange. And as long as I can remember, she has always had something delicious waiting for my family whenever we visit. "I would like to share a recipe that Julie has given to me. My hope is that you will, in turn, share it with my fellow readers, encouraging them to enjoy this delicious and comforting Irish bread, to smile, and to remember the love between a mother and a son." Offer this easy-to-make bread with plenty of butter and your favorite jam.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 to 10 servings
Irish Bread Milk/Cream St. Patrick's Day Raisin Fall Pan-Fry Caraway Bon Appétit New York
  • 1 teaspoon baking soda
  • 1 large egg
  • 1 cup sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon baking powder
  • 5 cups all purpose flour
  • 2 1/2 cups raisins
  • 3 tablespoons caraway seeds
  • 2 1/2 cups buttermilk
  • Carbohydrate 101 g(34%)
  • Cholesterol 45 mg(15%)
  • Fat 11 g(17%)
  • Fiber 4 g(15%)
  • Protein 11 g(21%)
  • Saturated Fat 6 g(32%)
  • Sodium 466 mg(19%)
  • Calories 534

Preparation Preheat 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.)

Preparation Preheat 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.)

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