3 Tblsp. butter, softened
2 1/2 C. flour (King Arthur works best)
2 Tblsp. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/3 C. raisins
1 Tblsp. caraway seeds
About 1 C. buttermilk
Heat oven to 375 degrees. Cut butter into dry ingredients with pastry blender until mixture resembles fine crumbs. Stir in raisns, seeds, and enough buttermilk so dough leaves side of bowl.
Turn dough onto lightly floured surface. Knead 1-2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Bakes very nicely on an oven stone, or use a greased cookie sheet. Cut an X about 1/2" deep in top with sharp, floured knife. Bake 35-45 minutes or until golden brown. Immediately after removing from oven, brush with a glaze of 1 Tblsp each water and granulated sugar.
|Yields:||One prize-winning loaf|