Ingredients
Half a cup of raisins
Half a cup of raisins- ¼ a cup of rum
- ¼ a cup of boiling water
- ½ cup sugar
- ½ cup room temp butter; then 2 tbls more for greasing the pan
- 4 cups good-quality all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 and 3/4 cup buttermilk
Instructions:
(1)
Soak the raisins in the rum and the boiling
water for about half an hour
(2)
Preheat your oven to 400 degrees
(3)
Whisk together the flour, the sugar, the baking
soda, and the salt
(4)
Rub in the butter until the flour mixture
resembles coarse corn meal
(5)
Put an iron skillet that has a lid into the oven
to get hot. If you don’t have a skillet with a lid it’s okay, but this really
makes the bread better. Don’t put the lid in, just the pan.
(6)
Drain the raisins out of the water/rum mixture –
you’re gonna have to throw away the rum, I’m sorry. I guess you could mix it
into like soda water and drink it? I just toss it though.
(7)
Mix the buttermilk and raisins into the flour
gently. Don’t overmix! Just until it comes together.
(8)
Pull out the skillet (use a pot holder! Don’t
burn your hand!) and put it on the stove. Drop about two tablespoons of butter
into the hot skillet. Swirl it around until it melts. Try to get some on the
sides of the pan, but don’t make yourself crazy.
(9)
Pat the dough into a fat kinda flattish round
loaf. It should be about two inches thick and six inches wide. Drop it into the
hot skillet. Once it’s in, swirl it around a little to distribute the butter,
and then with a sharp knife cut a deep – like a half inch deep – cross into the
top.
(10) Put the lid on, put it in
the 400 degree oven, and bake for 30 minutes.
(11) Take the lid off, bake for
another 10-15 minutes, until the top is golden brown.
(12) Cool for 30 minutes. Eat
with butter or jam.
If you don’t have a skillet, you can bake it on a stone
baking sheet or a regular baking sheet. It won’t have the same crust, but it
will still be tasty! You might have to adjust the cooking time, so keep an eye
on it.
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