Total Time
50mins
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.

Ingredients Nutrition

Directions

  1. Sift the flour, baking soda and powder into a bowl.
  2. Add the sugar and raisins, and stir.
  3. Add the buttermilk and form a dough.
  4. On a floured surface, knead the dough by continuously folding it into itself.
  5. Form a round shape and cut a cross shape on the top to keep the bread from"bursting" while baking.
  6. Bake for 35-40 minutes at 350°F.

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