Yield: 1 loaf
- Raisins: 1 Cups
- Butter: 4 Tablespoons
- Baking soda: 1 Teaspoons
- Salt: 1 Teaspoons
- Sugar: 2 Tablespoons
- Flour: 4 Cups
- Egg, lightly beaten: 1 Each
- Buttermilk: 2 Cups
Preheat oven to 425º F. Sift together the flour, sugar, salt, and baking soda into a large mixing bowl.
Using a pastry cutter or two knives, work butter into flour mixture until it resembles coarse meal, then stir in raisins.
Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. Do not overknead! Transfer dough to a lightly floured surface and shape into a round loaf.
Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet. Using a serrated knife, score top of dough about 1/2″ deep in an “X” shape. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped with a knife, about 35-40 minutes.
If the top is getting too dark while baking, tent the bread with some aluminum foil.
If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It’s easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.
Transfer bread to a rack to let cool briefly. Serve bread warm, at room temperature, or sliced and toasted.