Irish Soda Bread with Raisins and Caraway
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4.5 cups all purpose flour.5 whole wheat flour .5 cup sucralose.25 cup honey 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
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.)
Ten minutes cooling time is counted into the Prep Time.
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.)
Ten minutes cooling time is counted into the Prep Time.
Nutritional Info Amount Per Serving
- Calories: 309.3
- Total Fat: 7.1 g
- Cholesterol: 28.6 mg
- Sodium: 437.7 mg
- Total Carbs: 57.5 g
- Dietary Fiber: 2.8 g
- Protein: 6.9 g
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