The base for this recipe comes from Simply Recipes. I like to add the cranberries and raisins, though a savory version with parsley and cheese (as seen in this photo) is also delicious. Since there is no yeast it’s a little crumbly to use on a sandwich, but it’s great sliced with some butter and/or honey. Toasting it can help firm it up, too.

4 cups flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons butter
1 egg, lightly beaten
2 cups buttermilk (or regular milk + 2 tbsp. lemon juice)
1 cup raisins or cranberries (optional)
For a savory version: 1/2 c. chopped parsley, 1/2 c. grated cheese (an Irish white cheddar is great)

Preheat the oven to 425F. Sift together the flour, sugar, salt, and baking soda into a large mixing bowl.

Using a pastry cutter or two knives, work butter into flour mixture until it resembles course meal, then stir in raisins.

Make a well in the center of the flour mixture. Add beaten egg and buttermilk to the well and mix in with a wooden spoon until the dough is too stiff to stir. If the dough is too sticky to work with, sprinkle in a little more flour. Do not overknead! Transfer dough to a lightly floured surface and shape into a round loaf.

Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet. Using a serrated knife, score top of dough about 1/2 an inch deep in an X shape. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped with a knife, about 35-45 minutes. Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it’s done.

If the top is getting too dark while baking, tent the bread with some aluminum foil.

Transfer bread to a rack to let cool briefly. Serve bread warm, at room temperature, or sliced and toasted.