3 c. raisins
6 c. Pillsbury bread flour
6 tsp. baking powder
1 tbsp. caraway seeds
1 tsp. salt
1 c. sugar
2 tbsp. oil
2 eggs
1 c. buttermilk (room temperature)

Scald raisins for a few minutes in hot water with caraway seeds. Combine dry ingredients and sift. Combine sugar, eggs, oil, and buttermilk; add drained raisins. Add flour and mix.

Knead on floured surface for 3-4 minutes. Form into 2 loaves. Cut cross in top. Bake on oiled and floured cookie sheet about 45 minutes at 350 degrees. Insert tester in center to make sure it is done.