Ingredients
4 cups flour
4 Tbsp sugar
1 tsp salt
1 tsp baking soda
4 Tbsp butter, cold
1 cup raisins
1 large egg, lightly beaten
1¾ cups buttermilk
4 Tbsp sugar
1 tsp salt
1 tsp baking soda
4 Tbsp butter, cold
1 cup raisins
1 large egg, lightly beaten
1¾ cups buttermilk
Directions
- Preheat the oven to 375 degrees F.
- Mix your dry ingredients in a large bowl,
- Chop or grate the butter into the dry ingredients until the butter is mixed in well,
- Add raisins,
- Create a well in the mixture and pour in your egg and buttermilk.
-Stir the dry ingredients into the liquid slowly with a wooden spoon until it is solid enough to kneed.
- Transfer the dough to a lightly floured surface and kneed together to form a ball, careful not to over-kneed the dough. The dough should remain somewhat shaggy looking.
-Transfer your dough to your pre-heated/hot cast iron pan or a sheet pan and use a large knife to cut an X into the dough about 1 inch deep.
- Bake in oven for 45-55 minutes or until internal temperature reads between 200-205F. The bread should sound hollow when tapped.
- Remove to a cooling rack for 10-15 minutes.
- Serve warm or at room temperature with lots of butter
- Mix your dry ingredients in a large bowl,
- Chop or grate the butter into the dry ingredients until the butter is mixed in well,
- Add raisins,
- Create a well in the mixture and pour in your egg and buttermilk.
-Stir the dry ingredients into the liquid slowly with a wooden spoon until it is solid enough to kneed.
- Transfer the dough to a lightly floured surface and kneed together to form a ball, careful not to over-kneed the dough. The dough should remain somewhat shaggy looking.
-Transfer your dough to your pre-heated/hot cast iron pan or a sheet pan and use a large knife to cut an X into the dough about 1 inch deep.
- Bake in oven for 45-55 minutes or until internal temperature reads between 200-205F. The bread should sound hollow when tapped.
- Remove to a cooling rack for 10-15 minutes.
- Serve warm or at room temperature with lots of butter
