BUTTERMILK BREAKFAST LOAF

A kissin’ cousin to Irish Soda Bread, this loaf is a little lighter, a little sweeter.  Toasted and smeared with butter for breakfast, sliced for a quick snack, with a cup of warm soup for lunch, with a cuppa for afternoon tea—this is a lovely thing to have waiting in the pantry.  An old recipe, it’s literally “hands on” in the making—no yeast, no kneading, and the house will smell heavenly as it slow bakes.

• 2 ½ cups flour
• ½ cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ cup cold butter, cut into thin slices
• 1 1/4 cup raisins
• 1 ¼ cups buttermilk
• 1 egg

Preheat oven to 350’ and prepare a well buttered, 10” ovenproof skillet.  Whisk together all the dry ingredients.  Using your hands, work the butter into the flour mixture until crumbly and well combined.  In a small bowl, whisk egg and add buttermilk.  Again, using your hands, work the egg mixture into the flour.  Although dough will be sticky, bring it together as much as possible, and transfer to the prepared skillet.  Bake at 350’ for 45-50 minutes—or until top is nicely browned, loaf sounds hollow when topped, and toothpick comes out nearly dry from center of loaf.  Turn out onto a rack to cool.

The Kitchen Hive