2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
1 teaspoon baking soda
3/4 cup buttermilk
1/4 cup Sue Bee Honey
1/3 cup margarine
OR
1/3 cup shortening
1 tablespoon caraway seeds
1/2 cup raisins
Servings: 12 / Yield: 1 loaf
1. Mix together flour, baking soda and caraway seeds in large bowl; cut in margarine until mixture resembles coarse crumbs.
2. Stir in raisins.
3. Add buttermilk and honey to flour mixture; stir to make soft dough. Turn out onto lightly floured surface to knead 1 to 2 minutes, or until smooth. If dough seems too dry, add a little more buttermilk. If it seems too sticky, add a little more flour.
4. Shape into flattened round ball and place on greased cookie sheet. Brush top with additional milk and cut an "X" in the top with a sharp knife. Bake at 375 degrees for 40 to 50 minutes, until golden brown and crusty.
1 teaspoon baking soda
3/4 cup buttermilk
1/4 cup Sue Bee Honey
1/3 cup margarine
OR
1/3 cup shortening
1 tablespoon caraway seeds
1/2 cup raisins
Servings: 12 / Yield: 1 loaf
1. Mix together flour, baking soda and caraway seeds in large bowl; cut in margarine until mixture resembles coarse crumbs.
2. Stir in raisins.
3. Add buttermilk and honey to flour mixture; stir to make soft dough. Turn out onto lightly floured surface to knead 1 to 2 minutes, or until smooth. If dough seems too dry, add a little more buttermilk. If it seems too sticky, add a little more flour.
4. Shape into flattened round ball and place on greased cookie sheet. Brush top with additional milk and cut an "X" in the top with a sharp knife. Bake at 375 degrees for 40 to 50 minutes, until golden brown and crusty.
