Featured in the Honolulu Star-Bulletin on March 8, 2006.
Preheat oven to 375°F. Grease a 2-quart casserole. Sift flour with baking powder, sugar, and salt; add caraway seeds. Cut in butter until mixture resembles coarse corn meal; add raisins. Combine buttermilk, egg, and baking soda; stir into flour mixture until just moistened. Turn dough onto lightly floured surface; knead lightly until just smooth; shape into ball. Place in prepared casserole. With a sharp knife, cut a cross 1/4-inch deep on top of loaf. Brush with yolk or cream. Bake for 1 hour and 10 minutes or until loaf sounds hollow when tapped. Cool in casserole 10 minutes; remove and cool before slicing. Makes 1 loaf (about 12 servings).
Approximate Nutrient Analysis per Serving:
310 calories, 6 g total fat, 3 g saturated fat, 45 mg cholesterol, 410 mg sodium, 60 g carbohydrate, 3 g fiber, 27 g sugar, 7 g protein
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