Ingredients:
1 tsp. salt
3/4 tsp. baking soda
knife
1 c. raisins or currants, rinsed in hot water and patted dry
Baking sheets
2 c. buttermilk
1 tbsp. double-acting baking powder
Mixing bowls
Wooden skewers
1 tbsp. caraway seeds
Wire racks
4 c. bread flour
Wooden Skewers
Baking Sheets
Knife
Mixing Bowls
Wire Racks
Knife
Baking sheets
Mixing bowls
1 tbsp. double-acting baking powder
1 c. raisins or currants, rinsed in hot water and patted dry
1 tbsp. caraway seeds
3/4 tsp. baking soda
2 c. buttermilk
4 c. bread flour
1 tsp. salt
Instructions:
Preheat oven to 350 degrees F.
Sift together flour, baking powder, salt and baking soda in a large bowl.
Stir in raisins and caraway seeds.
Add buttermilk and stir mixture until it forms a dough.
Turn dough out onto a well-floured surface. Knead 1 minute.
Divide the dough in half. With floured hands, shape each half into a round loaf.
Place loaves on a lightly greased baking sheet.
Cut an “X” 1/4-inch deep across the top of each loaf with a sharp knife.
Bake the loaves for 45 to 55 minutes, or until a toothpick comes out clean. They should be crusty.
Transfer loaves to a wire rack and let cool