I love this bread because it’s warm and homemade, but I don’t have to spend an entire afternoon making it. It’s my go-to accompaniment for soup because I can throw the loaf together, put it in the oven, and by the time my soup is ready, the bread is baked. You can make it with or without the raisins, but I recommend that you try the raisins (even if you don’t like them).
- 4 cups flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 tablespoons butter
- 1 egg, beaten
- 1 3/4 cups buttermilk
- 1 cup raisins (optional)
- Preheat oven to 400 degrees F.
- Grease large (10 or 12 inch) cast iron skillet or a baking sheet.
- Stir together flour, sugar, salt, and baking powder
- Using two knives or a pastry cutter, cut the butter into the flour mixture until it resembles coarse meal.
- Stir in raisins.
- Make a well in the center, and add the buttermilk and egg.
- Mix until dough is too stiff to stir.
- Dust hands with flour, and form dough into a ball. The dough will be sticky, and the ball will be shaggy. Don’t over-knead, as that will make the bread tough.
- Place dough ball into prepared cast-iron skillet or baking sheet.
- Score the top of the ball about an inch or two deep into an “X” shape. This is important because it helps the heat get to the center of the dough.
- Bake at 400 degrees for 35 minutes. The outside should be golden and dry, and the loaf should have a hollow sound when tapped.
- Remove from oven, and allow to cool in pan for 10 minutes. Then transfer to cooling rack.
- This bread is delicious while still warm, and leftovers make wonderful toast.
- Yields 1 loaf
Whisk together the following:
4 cups flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
To the flour mixture, add:
4 tablespoons butter, cut into pieces
Using two knives or a pastry cutter, work the butter into the flour until it resembles a course meal.
If you’re adding raisins, now’s the time. Mix in
1 cup raisins
Make a well in the center.
Beat
1 egg
Pour into the well in the center of the flour mixture:
1 ¾ cups buttermilk
and the beaten egg
Mix with a spoon until it’s too stiff.
Then lightly dust your hands with flour, and form a rough ball with the dough.
Do NOT over-knead.
Transfer the dough ball to the prepared pan, and …
… cut an “X” into the top. The scoring should be 1-2 inches deep to allow the center of the bread to bake.
Bake at 400 degrees for 35 minutes or until golden and hollow sounding when tapped.
If the crust is getting too brown, cover with a loose piece of foil.
Allow to cool for 10 minutes in the pan, then …
… transfer to a wire rack.
Once it’s cool enough to handle, slice and serve with butter and/or jam.
