American Style Irish Soda Bread With Raisins And Caraway Seed Food

AMERICAN-STYLE IRISH SODA BREAD WITH RAISINS AND CARAWAY SEED

Steps:

• Position oven rack to the upper-middle position; preheat oven to 400°.
• Line a baking sheet with parchment paper.
• Whisk the flours, sugar, baking soda, cream of tartar, and salt together in a large bowl.
• Work the butter into the dry ingredients with a fork until the mixture resembles coarse crumbs.
• Combine the buttermilk and egg with a fork.
• Add the buttermilk-egg mixture, raisins, and caraway seeds to the flour mixture; stir with a fork just until the dough begins to come together.
• Turn out onto a lightly floured work surface and knead just until the dough becomes cohesive and bumpy; about 30 seconds (do not knead until smooth).
• Pat the dough into a 6-inch round about 2 inches thick, and lay on the prepared baking sheet.
• Cut a large 1/2-inch deep X into the top of the loaf using a serrated knife; brush top with 1 tablespoon melted butter.
• Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 40-45 minutes, rotating the pan halfway through baking.

IRISH SODA BREAD WITH RAISINS AND CARAWAY

Steps:

• Preheat oven to 350.
• 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 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.