First, preheat your oven to 350°F (175°C). This ensures your bread bakes evenly. While the oven is heating, prepare your skillet. Generously butter a 12-inch diameter cast iron skillet that’s at least 2 inches high. This will help prevent sticking and create a lovely crust.
In a large mixing bowl, combine the first five ingredients: flour, granulated sugar, baking powder, salt, and baking soda. Use a whisk to blend them thoroughly, ensuring even distribution. This step is crucial as it helps the bread rise uniformly.
Next, add the unsalted butter cubes to the dry mixture. Using a pastry cutter or your fingers, rub the butter into the mixture until it resembles coarse crumbs. This process creates a tender crumb structure in your bread.
Once the butter is incorporated, stir in the yellow raisins and caraway seeds. These additions will contribute to the flavor and texture, creating pockets of sweetness and a slight crunch.
In a separate medium bowl, whisk together the buttermilk and egg until well combined. The acidity of the buttermilk is essential for activating the baking soda, allowing your bread to rise beautifully.
Pour the buttermilk mixture into the dry ingredients, using a rubber spatula to fold everything together. Stir gently until just combined. Be careful not to overmix; the dough will be wet and sticky, which is exactly what you want!
Transfer the sticky dough into the prepared skillet. Use a spatula to smooth the top, making it slightly mounded in the center. This will help achieve an even bake while giving it that lovely rustic look.
Take a knife dipped in flour and make a criss-cross pattern that’s about one inch deep in the center of the dough. This traditional scoring technique helps the bread bake evenly and allows steam to escape.
Place the skillet in your preheated oven and bake for approximately 65 to 75 minutes. Keep an eye on it; when a toothpick inserted into the center comes out clean, it’s done. The crust should be golden brown and firm to the touch.
Once baked, remove the skillet from the oven and allow the bread to cool in the skillet for 15 minutes. After this, turn it out onto a wire rack to cool completely. This cooling period helps the texture set properly.
