OFN Staff Favorite

• 1 3/4 C buttermilk

• 1 large egg 

• 4 1/4 C all-purpose flour, plus more for hands and counter

• 3 Tbsp granulated sugar

• 1 tsp baking soda

• 5 tsp salt

• 5 Tbsp unsalted butter, cold and cubed

• 1 C raisins, optional

Preheat oven to 400 degrees. Use a seasoned 10-12 inch cast iron skillet, or grease a 9- or 10-inch cake pan or pie dish. Whisk buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda and salt in a large bowl. Cut in the butter using a pastry cutter, a fork or your fingers. Mixture is very heavy on the flour, but cut in the butter until the butter is pea-sized crumbs. Stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour. Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an “X” into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top.

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