2 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1/2 c. butter
1/2 c. raisins
2 tsp. caraway seeds (optional)
3 tbsp. apple cider vinegar
3/4 c. milk

Heat oven to 400 degrees. Sift flour with first 4 ingredients. Cut in butter with 2 knives or pastry blender until mixture resembles coarse corn meal. Stir in raisins and caraway seeds. Mix together vinegar and 3/4 cup of milk in a small bowl. Make a well in center of flour mixture; add liquid all at once, stirring vigorously with a fork until dry ingredients are moistened. Turn mixture onto a lightly floured board, knead gently 8 to 10 times, shape into a round ball. Place in a greased 8 inch pie plate. Slash across from side to side, brush top with a little milk for a nice glaze. Bake at 400 degrees for 15 minutes, lower temperature to 375 degrees and bake for an additional 30 minutes or until cake tester inserted in center comes out clean. Or tap gently on bottom: if it sounds hollow, it is baked! Remove bread from pan and cool (at least 1 hour) on a wire rack before cutting into pie shaped wedges or slices. Serve warm with butter (8 to 10 slices)