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Ingredients
- 1/2 and 1/4 cups buttermilk-
- (1/2 cup milk,1/2 tsp lemon juice or white vinegar to make buttermilk)
- (1/4 cup milk, 1/4 tsp lemon juice or white vinegar to make buttermilk)
- 1 large egg
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1/2 tbs baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter softened
- 1/4 cup butter melted
- 1/4 cup raisins
- 1 tablespoon caraway seeds (optional)
Details
Servings 10
Preparation time 20mins
Adapted from abc.go.com
Preparation
Step 1
Preheat the oven to 350°F. Lightly grease a large baking sheet.
In a large bowl, whisk together the buttermilk, egg, and baking soda and set it aside while preparing the other ingredients.
In large bowl, mix together the flour, sugar, baking powder, baking soda and salt. Using a pastry cutter or 2 knives, cut in the cold butter until the mixture looks like coarse meal. Then stir in the raisins and caraway seeds until they are evenly distributed.
Make a deep well in the center of the dry ingredients and pour in 1/2 cup buttermilk and egg. This dough will be very wet but should be firm enough to hold its shape after the loaves have been formed. With floured hands, divide the dough evenly into two pieces. Knead slightly. On a floured work surface, gently shape each piece into a rough-textured round. Place the rounds on the prepared sheet pan, leaving several inches between each loaf and around the edges of the pan to allow for spreading. Then, using a floured dough scraper or a sharp knife, deeply score an X in center.
Using a pastry brush, brush 1/4 cup of the buttermilk liquid and melted butter onto the top of each loaf. Sprinkle the tops of the loaves with a little unbleached flour to give them a rustic look.
Bake in preheated oven for 45-55 minutes, or until toothpick comes out clean. Cool on wire rack.
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