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By Melissa Clark, The New York Times, 2007
Ingredients
- Butter for greasing pan
- 1/4 cup unsalted butter, melted
- 3 cups all-purpouse flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 3/4 cup buttermilk
- 2 eggs, well beaten
- 1 1/2 cups raisins or currants
- 1 tablespoon caraway seeds
- good aged cheddar cheese, for serving
- tart apples, cut into slices, for serving
Directions
- Preheat oven to 350F
- Grease a 10-inch oven-proof skillet and line with parchment or waxed paper.
- In a bowl, whisk together the flour, sugar, baking powder, salt and baking soda. In a separate bowl, combine the buttermilk, eggs and 2 tablespoons melted butter. Add wet ingredients to dry and stir until just combined. Do not overmix. Stir in the raisins or currants and caraway seeds.
- Pour batter into skillet. Brush top with remaining butter. Bake until golden and firm to touch, about 1 hour. Cool 10 minutes before slicing and serving with cheddar and apples.
- Yield: 1 10-inch loaf.