4 c. flour
5 tsp. baking powder
3/4 c. sugar
1 tsp. salt
1 1/2 c. milk
2 tbsp. oil
1 to 2 tbsp. caraway seeds to taste
1 to 1 1/2 c. raisins

Mix dry ingredients and caraway seeds and raisins. Stir in milk and oil. Mix well. Turn out onto well floured surface, knead gently for 5 minutes, adding a little flour as necessary to avoid sticking. Shape into round loaf, place in well greased round cake pan (Grandma used a cast iron skillet, 8 or 9 inches round). Bake at 375 degrees for 15 minutes, 350 degrees, 25 minutes and then at 325 degrees for 10 to 15 minutes until done. To cool, remove from pan, brush with milk and wrap in clean dish towel to cool. Store in Saran or Zip-loc bag.