| 1 | Makes 1 large loaf. |
| 2 | Preheat oven to 350°F. |
| 3 | Sift the flour, baking powder, soda and salt into a large mixing bowl. |
| 4 | Cut the butter into small pieces and add. |
| 5 | Cut it into the flour with a pastry blender until the mixture is the size of peas. |
| 6 | Add the raisins and toss to distribute evenly, using two forks. |
| 7 | Beat the egg in another bowl until very frothy. |
| 8 | Beat in the honey. |
| 9 | When it is well blended, beat in the buttermilk. |
| 10 | Gradually pour the liquids into the flour, tossing all the while with a fork so the mixture gets evenly moistened. |
| 11 | 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. |
| 12 | Butter a heavy skillet or casserole, 10 to 11 inches in diameter and 2 to 3 inches deep. |
| 13 | Round is the traditional shape. |
| 14 | Spoon batter out into the pan and push it gently to fill the pan. |
| 15 | It can mound up somewhat in the middle. |
| 16 | Bake at 350°F about an hour or until the middle is set. |
| 17 | Cut out a piece to test if necessary. |
| 18 | Cut into wedges and serve warm from the pan. |
| 19 | The garden way bread book from the collection of jim vorhei |
