5 c all purpose flour
1 c sugar
1 tbsp baking powder
1 1/2 tsp salt (preferable coarse)
1 tsp baking soda
1 stick of room temperature butter
2 cups of raisins
2 tbsp caraway seeds
16 oz of greek yogurt
1 large egg
milk as needed
Preheat oven to 350 degrees.
Mix together the first 5 ingredients with a fork. Add butter and work into mixture using your fingers until it forms small crumbles. Add the raisins and caraway seeds and stir.
Mix the yogurt with the egg and add to the dry ingredients until it’s just blended, then add milk as needed to make the batter sticky and soft using a wooden spoon.
Butter a 10 or 12 inch iron skillet. Spoon the batter into the skillet leaving it higher in the center. With a sharp knife cut through almost all the way down to the bottom into 4 quarters.
Bake for about an hour and 15 minutes or longer until pick or knife inserted in highest point comes out clean. Cool in the skillet for about a half hour, then remove it from the skillet and cool on a wire rack.
Makes about 32 slices: 150 calories per slice, 4725 for whole loaf.
I have made many versions of soda bread before, but this one is the best. It’s moist on the inside and crusty on the outside and I love the raisins and caraway seeds in it.
If you don’t have a heavy skillet, a pie plate will work. Just keep an eye on the baking as it may brown sooner.
I cut the bread into 4 quarters, then each quarter into about 8 slices. You don’t need to butter this bread, it’s delicious just toasted and plain.