INGREDIENTS:

• 2 cups unsifted all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 tablespoons butter, softened
• ½ cup dark seedless raisins
• 1 cup buttermilk
• 1 tablespoon butter, melted

DIRECTIONS:

1. Preheat oven to 375°F. Lightly grease the surface of a small baking sheet with solid vegetable shortening. Set aside until bread is shaped.

2. Sift flour sugar, baking powder, baking soda, and salt together into a large bowl. Add softened butter and cut into flour mixture, using a pastry blender or fork until mixture looks like fine crumbs. Add raisins and toss thoroughly.

3. Pour buttermilk into flour mixture. Gently toss mixture together with a fork until all dry ingredients are just moistened. Do not over-mix. Gather flour mixture together by hand and press firmly into a ball. Place dough on a lightly floured pastry cloth or board and knead gently with the palms of your hand until dough is smooth (about 1 minute.) Shape into a smooth round ball and place on the prepared baking sheet.

4. Flatten dough with your hands into a circle that is about seven inches in diameter. (Dough will be about 1 ½-inches thick.) Slice an “X” about half-inch deep into top of dough with large floured knife.

5. Bake 30 to 40 minutes, or until top is golden brown and loaf sounds hollow when tapped on the bottom and sides with a wooden spoon. Remove and place on wire rack to cool. Brush top with melted butter and later, dust with flour.

MAKES ONE LOAF