Preparation:
combine raisins with water to cover in a saucepan, over a moderate flame bring to a boil and remove from heat allow to cool until plumped, drain well combine 1 cup flour, sugar, salt, baking soda, and yeast-mix well combine buttermilk and butter in a saucepan, over a medium flame bring to just below a boil and remove from heat cool to 105-110 degrees (mixture should be curdled) beat into flour/sugar mixture, until smooth add 1/4 cup flour and beat until smooth stir in raisins and enough of the remaining flour to make a soft pliable dough place into a greased bowl, turning to coat on all sides cover and allow to rise for 60 minutes, until doubled turnout onto a lightly floured board and knead 20-25 times roll into a ball and place onto a greased baking sheet flatten into an 8-inch round cover and let rise for 30-60 minutes, until not quite doubled sprinkle lightly with flour cut a cross in the center bake @ 375 degrees for 35-45 minutes, until golden remove from oven and cool completely serve at room temperature |
