4 c. unbleached flour, unsifted
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/4 c. sugar
3 tbsp. butter
2 tbsp. caraway seeds (opt.)
3/4 c. raisins or more
1 1/2 to 2 c. buttermilk

Preheat oven to 375 degrees. Lightly butter and flour 8 inch round baking tins.

In large bowl mix flour, baking soda, baking powder, salt and sugar. With 2 knives, cut in butter until mixture resembles coarse meal. Add raisins, caraway and buttermilk to make soft moist dough (like biscuit dough). Gather into a ball and knead gently for 2 to 3 minutes on a lightly floured surface.

Form into a ball, place in the prepared pan and flatten loaf slightly. With a very shape floured knife, cut a large cross about 1 1/2 inches deep into the dough. Bake in the lower 1/3 of a preheated oven for 45 to 50 minutes or until loaf is very lightly browned and sounds hollow when rapped.