This recipe can be halved to make 1 loaf. From Germaine Latonis' recipe library.
Course: Side Dish


  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 5 tsp baking powder
  • 1/2 tsp salt scant
  • 2 tsp. caraway seeds optional
  • 1 cup raisins boiled 5 min & drained
  • 3/4 stick. unsalted butter melted and slightly cooled
  • 3/4 cup whole milk
  • 3/4 cups buttermilk see note


  • Preheat oven to 375°F.
  • Place raisins in a medium bowl. Cover with boiling water and allow to sit for 10 minutes. Drain well; set aside.
  • Line a baking sheet with parchment paper. In a large bowl sift the flour, sugar, baking powder, and salt. Add caraway seeds (if using) and raisins to flour mixture and mix to coat raisins. Set aside. In a medium bowl mix the egg, butter and milks. Add milks mixture to dry ingredients and mix just until incorporated, do not overwork.
  • Dough will be slightly sticky. Lightly flour board and form dough into two balls. Place balls on prepared sheet and slash top of loaf. Slightly pat dome of each dough ball. Bake approximately 40 minutes until outside is golden and bread sounds hollow when tapped. Place on a cooling rack and allow to cool for 20 minutes before slicing. (Keeps best in refrigerator.)


To make homemade buttermilk for this recipe, place 1 1/2 Tbsp. fresh lemon juice in a measuring cup and add whole milk to measure 1 1/2 cups. Stir to combine then allow to sit for 15 minutes. Use in recipe as directed.