4 1/2 c. all purpose flour
1 tsp. salt
4 tbsp. sugar
1 tbsp. baking powder
1 tsp. baking soda
6 tbsp. butter
2 eggs, beaten well, reserve 1 tbsp. for glaze
1 1/2 c. buttermilk
1 c. seedless raisins or 3/4 c. currants

In a large mixing bowl combine flour, salt, sugar, baking powder, and baking soda and raisins. Cut in butter as if you were making pie dough. Do not over mix. Make a well in center of the mixture. Add buttermilk to well beaten eggs and mix well. Pour into center of flour mixture. Mix quickly with a fork until a ball of dough is formed. Turn out on a floured board and using well floured hands knead the dough eight or nine times until it is smooth. Do not knead too much or the bread will become tough and heavy. Form into a ball and place in a well-buttered 1 1/2 quart round casserole. Slash across 1/4 inch in depth from top of dough. Brush with reserved beaten egg. Place in preheated 350 degree oven for 60 to 70 minutes until a skewer inserted in center comes out clean.