Raisin buttermilk loaf
This quick loaf does not require any kneading – just mix and bake! Simply delicious when enjoyed warm with butter.
Makes 1 loaf
750 ml (420 g) white bread or cake flour
15 ml (1 Tbsp) baking powder
2 ml salt
80 ml (65 g) sugar
250 ml (150 g) seedless raisins
250 ml (1 cup) buttermilk
250 ml (1 cup) milk
1. Sift flour, baking powder and salt together. Add sugar and raisins.
2. Whisk buttermilk and milk together. Add to dry ingredients and mix well.
3. Spoon mixture into a greased loaf pan of about 24 cm and hollow dough out heavily to the sides. Bake in preheated oven at 180 °C for about 55 minutes. Leave in pan for a few minutes before turning out onto a wire rack to cool completely.
Variations
– For a spicy loaf, add 10 ml (2 tsp) ground cinnamon.
– Substitute raisins with any other chopped dried fruit, such as apricots or prunes.