Ingredients:
4 to 4 1/2 cups flour
2 Tbsp sugar
1 teaspoon salt
1 teaspoon baking soda
4 Tbsp cold butter
1 cup raisins
1 large egg, lightly beaten
1 3/4 cups buttermilk
Preheat oven to 425*
Combine in a large bowl the flour, sugar, salt, and baking soda. Using your (clean) fingers (or two knives or a pastry cutter), work the butter into the flour mixture until it resembles coarse meal, then add in the raisins. Make a well in the center and add the beaten egg and buttermilk and mix with a wooden spoon. Dust hands with flour and knead in bowl until smooth, 2 to 3 minutes. (do not over knead) Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough. Transfer loaf to a lightly greased large iron skillet or baking sheet. Score a criss cross shape about 1 ½ inch deep with a serrated knife and DON’T forget to poke holes for the fairies to get out! Bake for 35-45 minutes until knife inserted comes out clean. Serve warm with butter.
