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Yield: 1 loaf
Preparation Time: 30 minutes
Start to Finish Time: 75 minutes
- 3 cups all-purpose flour, plus extra for work surface
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter (1/2 stick), melted
- 2 tablespoons caraway seeds (optional)
- 1 cup regular or golden raisins (or sultanas)
- 1 cup buttermilk
- 1 egg
Heat oven to 350°. In the bowl of a standing mixer with paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Add butter, caraway seeds (if desired), and raisins. Combine just until incorporated. In a small bowl, whisk together buttermilk and egg. Add to dough and mix just until incorporated.
Turn dough onto a lightly floured work surface and fold it over onto itself two or three times, shaping it into a round, 8-inch loaf. Transfer loaf to a baking sheet lined with parchment or Silpat (a nonstick silicone baking mat). Score an "X" on the top of the dough. Bake 45 minutes, until well-browned and a toothpick plunged into the center emerges clean. Remove to a wire rack to cool completely before slicing. Serve with butter and your favorite jam or preserves.
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