Instructions:
Preheat oven to 375°F. Line a dutch oven with parchment paper or spray with nonstick spray. You can also use a baking sheet or cast iron skillet.
In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda.
4 cups all-purpose flour,3 tablespoons granulated sugar,1 teaspoon salt,1 ½ teaspoons baking powder,½ teaspoon baking soda
Use a pastry cutter, two forks or your hands to work the butter into the dry ingredients until the butter pieces are no larger than pea-sized.
3 tablespoons salted butter
Stir in the raisins until evenly incorporated.
1 cup raisins
Add the buttermilk and mix just until the flour mixture is almost incorporated. The dough will be sticky.
1 ¾ cups buttermilk
Generously flour a work surface and turn the dough out onto the surface, sprinkle on a little additional flour and knead the dough 10 or 12 times while forming into a round loaf shape. Do not overwork the dough!
Transfer the loaf to the prepared dutch oven, baking sheet or cast iron skillet.
Use a sharp knife to cut an “X” into the top of the loaf about 3/4″ deep. Brush the top of the loaf with more buttermilk if you want.
Bake for 45 to 55 minutes or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
Allow bread to cool to room temperature before slicing. Enjoy plain or with butter, jam or honey.
Notes
This is a rustic quick bread recipe and you can expect the dough to have a more shaggy look to it, that’s okay!
Storage Information: Bread can be stored at room temperature in an airtight container for up to 4 days. Freeze bread for up to 2 months.
Nutrition
Calories: 369kcal | Carbohydrates: 69g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 455mg | Potassium: 364mg | Fiber: 3g | Sugar: 7g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 3mg
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