4 c. all-purpose flour
3 tbsp. sugar
1 tbsp. baking powder
2 tsp. caraway seeds (optional)
1 tsp. salt
1 tsp. baking soda
1/4 c. shortening
1 1/2 c. golden raisins
3 egg whites
1 1/2 c. buttermilk

About 1 hour before serving or day ahead:

1. Preheat oven to 350 degrees. Grease 2-quart round casserole.

2. In large bowl, mix first 6 ingredients. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs; stir in raisins. In cup, beat egg whites slightly; remove 1 tablespoon beaten whites and reserve. Stir buttermilk and remaining beaten egg whites into flour mixture just until flour is moistened (dough will be sticky).

3. On well-floured surface, with floured hands, knead dough 8 to 10 strokes. Shape dough into place in casserole. In center of ball, cut a 4-inch cross 1/4 inch deep. Brush dough with reserved egg whites.

4. Bake bread 1 hour and 20 minutes or until toothpick inserted in center of loaf comes out clean. Cool bread in casserole on wire rack 10 minutes; remove from casserole and cool completely. Makes 12 servings.

EACH SERVING: About 280 calories, 5 g fat, 1 mg cholesterol, 365 g sodium. (15% calories from fat with 4% from saturated fat).