¼cupbutter cut into cubeshalf a stick, at room temperature
1 ¼cupraisinsI used golden raisins
1 ½tablespoonscaraway seeds
1cup plus two tablespoonsbuttermilk
1largeegg
Instructions
Preheat oven to 350 degrees. Generously butter a heavy ovenproof skillet about 8-9 inches in diameter with 2-2 1/2" inch high sides. (A cast iron skillet would work well).
In a large bowl, add flour, sugar, baking powder, salt and baking soda. Whisk to combine.
Add butter and use your fingertips to rub the butter into the flour until it forms coarse crumbs --when you squeeze the crumbs, they should clump.
Stir in raisins and caraway seeds until evenly distributed.
In a separate small bowl, whisk together buttermilk and egg. Add to flour mixture. Use a wooden spoon to stir to combine. Dough will be sticky.
Transfer dough to prepared skillet and smooth over. Dip a small sharp knife into flour and make an "x" on the top of the dough - about 1-inch deep.
Bake about 50 minutes or until tester inserted into the center comes out clean. Cool bread in skillet for 10 minutes. Turn out onto a cooling rack to cool completely.
Can be made one day ahead. Store at room temperature, wrapped in foil.
Notes
Store leftovers wrapped in foil or plastic on the counter for 1-2 days.