4 c. unsifted flour
1/4 c. sugar
1 tbsp. baking powder
1 tsp. salt
1 tsp. baking soda
1/3 c. butter
2 c. dark seedless raisins (optional)
1 tbsp. caraway seeds
1 1/2 c. buttermilk or sour milk (to sour milk, add 1 tbsp. vinegar per c. milk)
1 egg, beaten

Blend together flour, sugar, salt, baking soda and baking powder. Cut in butter until mixture resembles coarse meal. Add raisins, caraway seeds, buttermilk (or sour milk) and egg and stir until blended. Knead on floured board until smooth, about 1 minute.

Shape into 2 balls and place in 2 greased 8-inch round cake pans. Flatten to fill pans. Cut a deep cross in top of each loaf. Bake at 375 degrees about 40 minutes or until done. Best served warm.