2 1/2 to 2 3/4 c. flour
3 tbsp. sugar
1/2 tsp. salt
1 tbsp. caraway seed
1/2 tsp. baking soda
1 pkg. dry yeast
1 c. buttermilk
2 tbsp. butter
3/4 c. seedless raisins

In small bowl, mix 1 cup flour, sugar, salt, caraway seed, baking soda and dry seed. Combine buttermilk and butter in a saucepan. Heat over low heat until it is very warm. butter does not need to melt. Gradually add to dry ingredients, and beat 2 minutes at medium speed. Add 1/4 cup flour. Beat at high for 2 minutes. Stir in raisins and enough flour to make a soft dough. Cover bowl; let rise in a warm place until doubled, about 50 minutes. Punch down dough. Turn out onto lightly floured board. Knead 20 times, forming a smooth round ball. Place on a greased baking sheet. Press dough to flatten into an 8 inch circle. Cover and let rise until doubled. Sprinkle dough lightly with flour, then cut a shallow cross on top of dough. Bake at 350 degrees for about 30 minutes or until done. Cool on wire rack.