Preheat oven to 350°F.
Generously butter heavy ovenproof 10- to
12-inch-diameter skillet with 2- to 2
1/2-inch-high sides. Whisk first 5 ingredients
in large bowl to blend. Add butter; using
fingertips, rub in until coarse crumbs form.
Stir in raisins and caraway seeds. Whisk
buttermilk and egg in medium bowl to blend. Add
to dough; using wooden spoon, stir just until
well incorporated (dough will be very sticky).
Transfer dough to prepared
skillet; smooth top, mounding slightly in
center. Using small sharp knife dipped into
flour, cut 1-inch-deep X in top center of dough.
Bake until bread is cooked through and tester
inserted into center comes out clean, about 1
hour 15 minutes. Cool bread in skillet 10
minutes. Turn out onto rack and cool completely.
(Can be made 1 day ahead. Wrap tightly in foil;
store at room temperature.)