Here was our recipe:
5 Cupos of all purpose flour
1 Tbsp baking powder
1 tsp baking soda
1 cup sugar
1 1/2 tsp salt
1/2 cup unsalted butter (cut into cubes)
2 1/2 cups buttermilk
1 large egg
Preheat oven to 350
generously butter ovenproof skillet (I used a round baking pan) 10-12" in diameter with 2 1/2" sides.
Wisk first 5 dry ingredients in lg bowl to blend. Use fingertips to blend butter into flour mixture until coarse crumbs form. Stir in raisin or /and caraway seeds.
Whisk buttermilk and egg in separate bowl to blend. Add to dough, using wooden spoon, stir just until incorporated (dough will be very sticky).
Transfer dough to prepared skillet. Smooth top mounding slightly in center. Using a small sharp knife dipped in flour, cut a 1" deep X in top center dough.
Bake until bread is cooked through and tester inserted comes out clean (about 1 hour & 15 minutes). Cool bread in skillet (pan) for 10 minutes. Turn out onto rack andcool completely. Can be made 1 dayahead. Wrap tightly in foil. Store at room temp. Makes 8 - 10 servings.
Thanks to Wild By Nature forthe recipe (but it looks like it feeds more than 10 to me!)
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