Preheat oven to 425°F (218°C). Grease a 9” round cake pan and set aside.
In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, baking soda, granulated sugar and salt. With a pastry knife or butter knife, cut butter into flour mixture until mixture is stringy and butter is coated with flour. Add raisins and toss in flour butter mixture.
In a separate bowl, combine buttermilk and egg. Mix until combined. Create a well in the middle of flour mixture and add liquid. Mix with a fork or hands until combined. Finish working mixture (knead) on slightly floured surface until combined. Form into a ball.
Place dough in the center of greased pan and press slightly to fill pan (leaving 1” around outer edge). Brush with vegetable oil and score with a cross. Bake at 425° F for 45 minutes. Cool on a wire rack and serve warm.
Yields 1 Loaf
Tips & Variations
- This bread has a one day shelf life.
- Freeze any remainder for best results.