Raisin loaf

Preheat the oven to 180 ºC and butter a baking sheet or spray with non-stick spray. Sift the flour, baking powder, salt and bicarbonate of soda together in a bowl. Pour boiling water over the raisins or currants, strain and pat dry with paper towels. Add the raisins and caraway seed to the dry ingredients and stir. Add the buttermilk and stir to form a dough. Knead the dough on a lightly floured surface until smooth and elastic. Halve the dough and shape each half into a round loaf. Place on the baking sheet and make a cross in the top of the bread using a sharp knife. Bake for 45-55 minutes until done and a testing skewer comes out clean when inserted into the centre of the loaves. Place on a wire rack to cool. Serve with butter.
Makes 2 medium-sized loaves.