Ingredients
1 package (1/4 ounce) active dry yeast1/2 cup warm water (110° to 115°)3 tablespoons sugar, divided1 cup warm buttermilk (110° to 115°)2 tablespoons butter, softened1/2 teaspoon salt1/2 teaspoon baking soda3-1/2 to 4 cups all-purpose flour3/4 cup golden raisins
Preparation
In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Beat in the buttermilk, butter, salt, baking soda, 1 cup flour and remaining sugar until smooth. Stir in raisins and enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
Punch dough down. Turn onto a lightly floured surface; knead for 2 minutes. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With a sharp knife, cut a 1/4-in.-deep cross on top of loaf.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to cool on a wire rack.
