Ingredients:

  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (6g) salt
  • 1/4 cup (50g) granulated sugar
  • 1 3/4 cups (415ml) buttermilk
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1/2 cup (75g) raisins or currants (soaked in warm water for 10 minutes, drained)
  • 1 tablespoon caraway seeds

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper, if using.
  2. In a large bowl, whisk together flour, baking soda, salt, and sugar.
  3. In a separate bowl, whisk together buttermilk, melted butter, and beaten egg.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix – a few streaks of flour are okay.
  5. Gently fold in raisins/currants and/or caraway seeds, if using.
  6. Turn the dough out onto a lightly floured surface. Gently form it into a round loaf, about 6-7 inches in diameter.
  7. Place the loaf on the prepared baking sheet. Using a sharp knife or lame, score a deep cross (about 1/2 inch deep) on the top of the loaf. This helps it bake evenly.
  8. Bake for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. Keep a close eye on it – ovens can vary!
  9. Transfer the bread to a wire rack to cool slightly before slicing and serving.