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1 1/2 c All-Purpose Flour; sifted
1 1/4 ts Baking Powder
1/4 ts Baking Soda
1/2 ts Salt
1 1/2 tb Granulated Sugar
1 ts Caraway Seeds
1/2 c Seedless Raisins
2 ts Shortening
1 Egg; slightly beaten
1 c Buttermilk
Sift the flour, baking powder, baking soda, salt, and sugar into a large bowl. Add the caraway seeds and raisins. Working with your fingers, rub the shortening into the flour mixture. Or with two knives, cut it into the flour until it makes a coarse mealy mixture. Add the egg and buttermilk and stir until you have formed a soft dough. Flour a board and turn the batter out onto it. Knead the dough lightly for one minute. Form a round loaf and make a shallow cross in the center. Place the dough in a well- floured 2-quart mold and cover loosely with a plate. Cover the cooker and bake on High for about 2 hours, or until the bread is crusty on top and a toothpick inserted in the center comes out clean. Makes 4 to 6 servings.
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