Ingredients:
2 1⁄4 cups all-purpose flour, plus extra for dusting
1 tsp fine salt
2 tsp baking powder
¼ cup sugar
1 tsp caraway seeds (optional)
4 tbsp unsalted butter, chilled and diced
2⁄3 cup raisins
1 large egg
2⁄3 cup buttermilk

Method:
1 Preheat the oven to 350°F (180°C).

2 In a large bowl mix together the flour, salt, baking powder, sugar, and caraway seeds (if using). Rub in the butter until the mixture resembles fine crumbs. Add the raisins and mix well to combine.

3 Whisk together the egg and the buttermilk.

4 Make a well in the center of the flour mixture and gradually pour in the buttermilk mixture, stirring until it is all incorporated. You will need to use your hands at the end to bring it all together to form a loose, soft dough.

5 Turn the dough out onto a lightly floured work surface and knead it briefly until smooth. Shape it into a round about 6in (15cm) in diameter, and slash the top with
a cross to allow the bread to rise easily.

6 Place the dough onto a baking sheet lined with parchment paper and cook in the middle of the preheated oven for 50–55 minutes, until well risen and golden brown. Transfer to a wire rack and allow to cool for at least 10 minutes before serving.

STORE:
This bread is best eaten the day it is baked, but will keep, well wrapped in paper, for 2 days.

American Soda Bread