Recipe of the Month

Chef DaveExecutive Chef Dave Chabot instructs on the art of a creating your own culinary delight each month.

Irish Soda Bread with Raisins and Caraway Seeds

Ingredients

  • 5 cups all purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature
  • 2 1/2 cups raisins
  • 3 tablespoons caraway seeds
  • 2 1/2 cups buttermilk
  • 1 large egg

Directions

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.)

Enjoy!