Colleen Saltarelli
Poached Cooking


YIELD: 1 loaf

TOTAL TIME: 90 min


  • 4 cups all purpose flour, a little extra for raisins
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 4 tablespoons, cold, cubed, butter
  • 1 3/4 cup cold buttermilk
  • 1 egg, beaten
  • 3/4 cup raisins

Preheat oven to 375 degrees F.

Combine the flour, sugar, baking soda, and salt. Add the butter and mix with an electric mixer with a paddle attachment on low speed until the butter is mixed into the flour like pie dough.

Mix the buttermilk and egg in a cup. On low, slowly add the buttermilk mixture to the flour mixture. Combine the raisins with 1 tablespoon of flour and mix into the dough.

Turn out dough onto a well-floured surface and knead it a few times into a loaf. Place the loaf on the prepared sheet pan and cut an X into the top.

Bake for 55 to 65 minutes. When you tap the loaf, it will have a hollow sound.

Serve warm or at room temperature.