Prep 15 mins
Cook 50 mins
Adapted from a recipe by MP Welty at Allrecipes.com.
- 946.36 ml all-purpose flour
- 59.16 ml white sugar
- 4.92 ml baking soda
- 14.79 ml baking powder
- 2.46 ml salt
- 118.29 ml butter, softened
- 236.59 ml golden raisin (optional)
- 29.58 ml caraway seeds (optional)
- 295.73 ml buttermilk, divided
- 1 egg
- 59.14 ml butter, melted
- Preheat oven to 375°F Lightly grease a large baking sheet with butter or spray.
- In a large bowl, mix together flour, sugar, baking soda, baking powder, salt, softened butter, and raisins and/or caraway if using. In a bowl or mixing cup, lightly beat together 1 cup buttermilk with egg. Stir into dry ingredients. Turn dough out onto a lightly floured surface and knead briefly. (Alternately, combine all ingredients in a stand mixer with a dough hook. Run on low until combined, then on high for 2-3 minutes until kneaded.).
- Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Dust top with a tiny pinch of flour, then use a sharp knife or baker's coupe to cut an 'X' into the top of the loaf.
- Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may brush the loaf with the butter mixture several more times while it bakes, if you like.
This is a very nice recipe. The flavor is very good, the outside was crusty and the inside crumb is moist. I made as directed, except for brushing the butter on the top (I didn't do it at all). I think when I make it next time - and there will be a next time - I will brush the top with a bit of melted butter only, after it comes out of the oven, when it is just a bit warm (so it will soften the crust). Thanks for posting this on here!