Categories: Breads 
      Yield: 1 servings 
  
      3 c  Unbleached white flour 
      2 ts Baking powder 
      1 ts Baking soda 
    1/2 ts Salt 
     12 tb (1 1/2 sticks) cold, sweet 
           -butter 
      2 c  Raisins 
      1    Egg 
    1/2 c  Honey 
      1 c  Buttermilk 
  
  Makes 1 large loaf. 
   
  Preheat oven to 350F. 
   
  Sift the flour, baking powder, soda and salt into a 
  large mixing bowl. Cut the butter into small pieces 
  and add.  Cut it into the flour with a pastry blender 
  until the mixture is the size of peas. Add the raisins 
  and toss to distribute evenly, using two forks. 
   
  Beat the egg in another bowl until very frothy.  Beat 
  in the honey. When it is well blended, beat in the 
  buttermilk. 
   
  Gradually pour the liquids into the flour, tossing all 
  the while with a fork so the mixture gets evenly 
  moistened.  Continue tossing lightly with two forks 
  until the batter comes together; it doesn't have to be 
  completely mixed and should be very rough and lumpy. 
   
  Butter a heavy skillet or casserole, 10 to 11 inches 
  in diameter and 2 to 3 inches deep.  Round is the 
  traditional shape.  Spoon batter out into the pan and 
  push it gently to fill the pan.  It can mound up 
  somewhat in the middle.  Bake at 350 F about an hour 
  or until the middle is set. Cut out a piece to test if 
  necessary. 
   
  Cut into wedges and serve warm from the pan. 
   
  The Garden Way Bread Book From the collection of Jim 
  Vorheis