2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. sugar
1/4 c. (1/2 stick) chilled butter, cut in slices
1 c. raisins
2 tbsp. caraway seeds, optional
2/3 c. buttermilk
1 egg

Preheat oven to 375 degrees.

In bowl stir together flour, baking powder, baking soda, salt and sugar. Put butter slices on top of flour mixture. Using a pastry blender "cut in" butter until mixture is crumbly. Add raisins and caraway seeds to mixture. Measure 2/3 cup buttermilk. Add egg to buttermilk; beat together. Add liquid to dry ingredients. Stir well.

Place a small amount of flour on the counter. Turn dough out. Knead briefly. Form the dough into a ball and place in a greased round pan (or form into a rectangle and place in a greased loaf pan). Press down gently on dough so it will fill the pan.

Use sharp knife to cut a cross over the top of the bread (supposed to prevent cracking). Coat the top of the loaf with 1 tablespoon milk for color and shine (may also use egg white). Bake 35 to 40 minutes.

To make buttermilk: Place 2 tablespoons white vinegar in a measuring cup. Add enough milk for 2/3 cup. Stir. Let stand 10 minutes or until thickened.