1. 1 and 3/4 cups buttermilk
2. 1 large egg
3. 4 and 1/2 cups all-purpose flour (plus more for your hands and counter)
4. 3 Tablespoons granulated brown sugar
5. 1 teaspoon baking soda
6. 1 teaspoon salt
7. 100 grams unsalted butter, cold and cubed
8. 1 cup raisins
Ø Preheat oven to 200°C.
Ø I have used a silicon cake pan hence didn’t have to line or grease it. If you are using a regular baking tray line with parchment paper or grease a 9-10 inch cake pan or pie dish. Set aside.
Ø Whisk the buttermilk and egg together till they form a smooth mixture. Set aside.
Ø Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl.
Ø Cut in the butter using your fingers. Work the dough until into coarse crumbs, then stir in the raisins.
Ø Pour in the buttermilk/egg mixture.
Ø Gently fold the dough together until its mixed thoroughly and it is too stiff to stir.
Ø With floured hands on a lightly floured surface, work the dough into a 9 inch round loaf as best you can.
Ø Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
Ø Transfer the dough to the prepared pan. Using a very sharp knife, score an X into the top.
Ø Bake until the bread is golden brown and centre appears cooked through, about 50 minutes.
Ø Remove from the oven and allow bread to cool for 10 minutes. Serve warm, at room temperature, with homemade butter.