2 c. unsifted all-purpose flour
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
3 tbsp. butter, softened
1/2 c. dark seedless raisins
1 c. buttermilk
1 tbsp. butter, melted

Preheat oven to 375 degrees. Grease small baking sheet and set aside. Put flour, sugar, baking powder and salt into a sifter. Sift over large bowl. Add softened butter and cut into flour mixture until it resembles fine crumbs. Add raisins and toss thoroughly. Add buttermilk and stir until ingredients are just moistened. Don't over mix!

With hands, gather ingredients into a ball. Put dough on lightly floured pastry cloth and knead until smooth, 1 minute. Shape into a smooth, round ball and place on greased baking sheet. Flatten ball into a 7-inch circle (dough will be approximately 1 1/2 inch thick).

Press a large floured knife into the center of the loaf, halfway through. Repeat, at right angle, to divide loaf into quarters. Bake 30-40 minutes until top is golden and loaf sounds hollow when tapped on bottom and sides with wooden spoon. Put bread on wire rack to cool. Brush top with melted butter and later, dust with flour. Bread should be made the same day you plan to serve it. Makes 1 loaf.