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Serves 14 - 165 cups all-purpose flour 1 cup sugar 1 tablespoon baking powder 1 -1/2 teaspoons salt 1 teaspoon baking soda 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick, 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 350ºF. Generously coat a heavy ovenproof 10-inch round skillet (2 to 2/12-inch high sides) with Butter Flavor Crisco. Whisk together flour, sugar, baking powder, salt and baking soda in a large mixing bowl. Add Butter Flavor Crisco; 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 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. Remove from skillet and cool completely on wire rack. Store any leftovers in tightly wrapped foil at room temperature. Note: This bread also tastes great toasted and served with your favorite SMUCKER'S Jam. |
