I don’t just make this on St. Patrick’s Day. It is amazing with butter.
5 cups flour
1 cup sugar
1 tablespoon baking powder
1 1⁄2 teaspoons salt
1 teaspoon baking soda
1⁄2 cup butter cut into cubes, room temperature
2 1⁄2 cups golden raisins
3 tablespoons caraway seeds
2 1⁄2 cups buttermilk
1 large egg
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.
I worked with this recipe.