Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4¼ \N | To 4-1/2 cups all-purpose |
| \N \N | Flour |
| 4 teaspoons | Baking powder |
| ½ teaspoon | Baking soda |
| 1 teaspoon | Salt |
| 3 tablespoons | Granulated sugar |
| 1 teaspoon | Caraway seeds |
| 1 cup | Dark seedless raisins |
| 2 cups | Buttermilk |
| \N \N | Butter |
| \N \N | Sugar |
Heat oven to 350F. Grease a large cast-iron skillet or baking sheet.
In a large bowl, mix 4 cups flour with the baking powder, baking soda, salt, sugar & caraway seeds. Add raisins, making sure they are separated. Add buttermilk to a bowl & stir with a wooden spoon until mixture forms a dough. Sprinkle about ¼ cup of remaining flour on a board. Turn out dough & knead lightly for about 5 minutes, working in the flour from the board & forming doughinto a smooth, round loaf about 8" in diameter. Press loaf evenly into pan & cut a cross ½" deep in the top. Bake 1 hour & 15 minutes, or until loaf sounds hollow when tapped on the bottom. Put loaf on wire rack, rub top with butter, & sprinkle with sugar.
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