Prep 15 mins
Cook 35 mins
For those that don't know what "cream flour" is: cream flour is ground more times and sifted with finer-meshed sieves (removing more by-product) than in standard milling. It's a bit hard to come by, but staffordcountyflourmills.com has a store finder to find a place near you where it's sold or you can order it online and have it shipped at foodireland.com where I found the recipe. You could substitute regular flour if you don't want to go to all the trouble, but cream flour's smoother texture produces lighter and fluffier results.
- 3 cups cream flour
- 1 cup buttermilk or 1 cup sour milk
- 1 cup raisins
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons sugar
- Sift the flour, baking soda and powder into a bowl.
- Add the sugar and raisins, and stir.
- Add the buttermilk and form a dough.
- On a floured surface, knead the dough by continuously folding it into itself.
- Form a round shape and cut a cross shape on the top to keep the bread from"bursting" while baking.
- Bake for 35-40 minutes at 350°F.