- 4 cups all-purpose flour or white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (1-1/2 sticks) butter softened
- 1-1/2 cups Sun-Maid Natural Raisins
- 1 cup granulated sugar
- 1 tablespoon caraway seeds and/or grated orange zest
- 1-1/3 cups buttermilk
oven to 350F. Combine
flour, baking soda and salt in a large mixing bowl. Cut
in butter using a pastry blender or two knives until mixture is evenly crumbly. Mix
in raisins, sugar and caraway seeds or orange zest. Stir
in buttermilk just until dough is evenly moistened. With well-floured hands, knead dough five to six times and gather into a ball. Divide in half and shape into two 5-6-inch rounds. Place
rounds 4 inches apart on a baking sheet. With a sharp knife cut an X about 3/4-inch deep on top of each round. Bake
40-50 minutes until deep golden brown and a pick inserted in center comes out clean. Serve warm or set on a wire rack to cool. Wrap airtight and store up to 3 days.
Note: Recipe can be halved and prepared as above to make one loaf.