Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 1/2 cup warm water (110 to 115 )

  3. 3 tablespoons sugar, divided

  4. 1 cup warm buttermilk (110 to 115 )

  5. 2 tablespoons butter, softened

  6. 1/2 teaspoon salt

  7. 1/2 teaspoon baking soda

  8. 3-1/2 to 4 cups all-purpose flour

  9. 3/4 cup golden raisins

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Beat in the buttermilk, butter, salt, baking soda, 1 cup flour and remaining sugar until smooth. Stir in raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes. Punch dough down. Turn onto a lightly floured surface; knead for 2 minutes. Shape into a round loaf. Place on a greased baking sheet. With a sharp knife, cut a 1/4-in.-deep cross on top of loaf. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 loaf.


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