Recipe: Skillet Soda Bread (stove-top) (1980)

SKILLET SODA BREAD

2 cups all-purpose flour
4 teaspoons sugar
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons butter or margarine, divided use
3/4 cup dark seedless raisins
1 tablespoon caraway seeds
1 egg
3/4 cup buttermilk

In large bowl, mix first 5 ingredients. With pastry blender or 2 knives used scissor-fashion. Cut in 3 tablespoons butter or margarine until mixture resembles coarse crumbs; stir in raisins and caraway seeds.

In small bowl with fork, beat egg slightly: stir in buttermilk. Stir egg mixture into flour mixture just until flour is moistened. (Dough will be sticky.) Turn dough onto well- floured surface: with floured hands. Knead about 10 strokes to mix thoroughly. Shape dough into an 8-inch circle: in center of circle, cut a 6- inch cross about 1/2 inch deep: set aside.

In 10-inch skillet over medium heat on stove-top, melt the remaining 3 tablespoons butter or margarine. Carefully place dough circle in skillet. Reduce heat to low; cover and cook 40 minutes or until underside is lightly browned. With pancake turner, carefully turn bread: cover and cook 10 minutes longer or until toothpick inserted in center comes out clean. Remove bread from skillet, cross-side up.

Serve bread warm. Or, cool on wire rack to serve later.

Makes 8 accompaniment servings
From: Recipelink.com
Source: Magazine recipe clipping, 1980