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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 55 |
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This recipe yields 2 loaves, each scored into 5 pieces. It comes from The Sweeter Side of Amy's Bread by Amy Scherber and Kim Dupree. Ingredients:
2 cups buttermilk |
1 large egg |
1 1/4 teaspoons baking soda |
3 3/4 cups unbleached all-purpose flour |
1/3 cup sugar |
1 teaspoon baking powder |
1 teaspoon kosher salt |
1/4 cup unsalted butter, chilled and cut into 1/2 inch dice |
1 1/4 cups dark raisins |
1 tablespoon caraway seed |
Directions:
1. Preheat oven to 40 degrees F; line a sheet pan with parchment paper.
2. In a medium bowl, whisk together buttermilk, egg, and baking soda; set aside.
3. Fit a food processor with the metal blade, and process the flour, sugar, baking powder, and salt until just combined, about 5 seconds; add butter and process until the mixture resembles coarse cornmeal, another 15 to 20 seconds.
4. Transfer mixture to a large bowl and stir in raisins and caraway; make a well in the center of the dough and pour in the buttermilk mixture.
5. Combine, with a rubber spatula or wooden spoon, until a wet dough forms; divide in two equal portions.
6. On a floured work surface, form each portion into a round loaf, about 5 inches in diameter (actually it will be a gloppy mess).
7. Place each round on the prepared baking sheet, leaving several inches between loaves and sides of pan to allow for spreading.
8. Using a sharp knife or a pastry cutter, cut each round into 5 equal wedges (known as scoring); sprinkle with flour to give the loaves a rustic look.
9. Bake for 20 minutes, then reduce heat to 375 degrees F and continue baking until loaves are golden brown on the top and bottom, about 15 to 20 minutes more.
10. A toothpick inserted should come out clean; cool on wire racks and serve either warm or room temperature.
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