Irish Soda Bread with Raisins and Caraway

ingredients

• 1 1/4 quarts all purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
  3/4 teaspoon baking soda & 3/4 cup molasses
  3/4 teaspoon baking soda & 1 1/2 cups sour milk/buttermilk/yogurt
  3/4 teaspoon baking soda & 1 1/2 teaspoons cream of tartar
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature
  2/3 cup whipped butter
  1/2 cup hydrogenated fat
  1/2 cup margarine
  1/3 cup olive oil
• 2 1/2 cups raisins
• 3 tablespoons caraway seeds
• 2 1/2 cups buttermilk
  2 1/2 cups yogurt
  2 1/2 cups sour cream
  2 1/2 cups water & 2/3 cup buttermilk powder
  2 1/2 cups milk & 4 1/2 teaspoons cream of tartar
  2 1/2 cups milk & 2 1/2 teaspoons vinegar/lemon juice
• 1 large egg

directions

Preheat oven to 350 degrees. Generously butter heavy ovenproof 10- to 12 inch-diameter skillet with 2- to 2.5 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.)