American-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.

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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

INSTRUCTIONS

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NOTES

Calories667
Carbohydrates126 g (42%)
Fat14 g (22%)
Protein13 g (27%)
Saturated Fat8 g (40%)
Sodium828 mg (34%)
Polyunsaturated Fat1 g
Fiber5 g (19%)
Monounsaturated Fat4 g
Cholesterol57 mg (19%)

Read More http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Irish-Soda-Bread-with-Raisins-and-Caraway-107136#ixzz2vfXtRefb

Invest in the cast iron skillet.
Exceptional with maple butter or honey.

I used two cups of whole wheat flour, three cups of white flour, and I soaked the raisins ( a mix of black and golden) in whiskey. I baked the bread in a bundt pan for about an hour.

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American-Irish Soda Bread with Raisins and Caraway

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

Preparation

Preheat oven to 350 degreesF. 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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Nutrition

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Serving Size: 1 (304g)
Recipe Makes: 8 Servings

Calories: 795
Calories from Fat: 334 (42%)

Amt Per Serving		% DV

	Total Fat 37.1g	49 %
	Saturated Fat 22.8g	114 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 1.8g
Cholesterol 122.1mg		38 %
Sodium 7270.1mg		251 %
Potassium 659.3mg		17 %
Total Carbohydrate 105.6g		31 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 101.4g
Protein 14.4g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 795

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