Ingredients:
4 cups unsifted flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 cups buttermilk
2 eggs
4 ounces butter, cut into 1/2 inch pieces and left in the refrigerator un use
1/2 lb raisins ( Sunmaid for baking are best) (optional)
1 teaspoon caraway seeds (optional)
Directions:
Preheat oven to 350 F.
Mix dry ingredients in a large bowl.
Toss mixture with hands or wire whisk to make it light and airy.
Put dry mixture and butter into a food processor and pulse a few times until butter is the size of peas Return to bowl and add raisins and/or caraway seeds if using.
Beat eggs in a separate bowl, add buttermilk and blend well.
Pour egg mixture, a little at a time, into dry mixture.
Blend well with a spoon or spatula.
Don’t overmix.
Dough should be heavy, but not too wet.
If too dry, add a little more buttermilk.
Dust hands with flour and mold dough into a round.
Place dough into a greased 9″ round pan.
Dust top generously with flour.
Cut a deep cross into the dough.
This will prevent the bread from cracking, and it looks traditional.
Bake at 350 F for one hour, or until well browned and center is not doughy.
Cool on rack, and serve warm w/butter and jam.
Servings: Serve
Time preparation: 20 min.
Time total: 80 min.