3 T. butter or margarine, softened
2.5 cups all purpose flour (Gold Medal, unbleached)
2 T. sugar
1 t. baking soda
1 t. baking powder
1/2 t. salt
1/3 cup raisins, 1 T. caraayseeds
1 cup buttermilk

3 T. butter or margarine, softened 2 5 cups all purpose flour (Gold Medal, unbleached) 2 T. sugar 1 t. baking soda 1 t. baking powder 1/2 t. salt 1/3 cup raisins, 1 T. caraayseeds 1 cup buttermilk

Heat oven to 375 degrees
Cut butter into flour, sugar, baking soda, baking powder and salt with pastry blender until mixture resembles fine crumbs.

Stir in raisins and caraway seeds and just enough buttermilk so dough leaves side of bowl.

Turn dough onto lightly floured surface. Knead until smooth, 2-3 minutes adding flour to surface, when necessary.

Shape into round loaf, about 6.5' in diameter.

Place on greased cookie sheet (Pam spray), cut an X about 1/2" deep through loaf with floured knife. Put small amount of buttermilk in cross, if desired. Bake until golden brown, 35-45 minutes.

Wrap loaf in towel, cool on rack. If not frozen, should keep for about 2-3 days.