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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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Ingredients:
5 cups sifted all-purpose unbleached flour |
3/4 cup sugar |
2 teaspoons baking powder |
1 1/2 teaspoons salt |
1 teaspoon baking soda |
1/4 pound (1 stick) butter |
2 1/2 cups mixed light and dark raisins, soaked in water for 15 to 20 minutes and drained |
3 tablespoons caraway seeds |
2 1/2 cups buttermilk |
1 large egg, slightly beaten |
Directions:
1. Preheat the oven to 350 degrees F. Generously butter 2 (9 by 5-inch) bread pans.
2. Stir together the sifted flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in raisins and caraway seeds.
3. Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves and place in the pans.
4. Bake for 1 hour. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.
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