Serves: 8
Total Calories: 266

2 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons chilled shortening
1/2 to 1 cup raisins, optional
1 tablespoon caraway seeds
1/2 or 2/3 cup buttermilk at room temperature

Preheat a 12-inch Dutch oven by putting 20-25 briquets on the lid and the loaded lid placed on a lid stand for about 10 minutes. This equates to preheating the oven to 375°F. Stir together flour, soda, salt and salt in a large bowl. Cut shortening into the flour mixture with a pastry blender, until the consistency of course corn meal. Stir in raisins and caraway seeds. Gradually add buttermilk.

The mixture should not be dry. Knead briefly and shape into a round loaf or a 9 x 5-inch one. Put the dough in the greased Dutch oven, or a bread pan if using conventional oven. Cut a bold cross on top, letting it go over the sides so the bread will not crack in baking. Brush top with milk. Bake for 40-50 minutes. To test for doneness, notice if the loaf has shrunk from the sides of the pan.

Spiced with More Tall Tales - Breads

Nutritional Facts:

Serves: 8
Total Calories: 266
Calories from Fat: 85

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Angel Biscuits
Beer Bread
Camp Bread
Dumplings
Dutch Oven Cornbread I
Dutch Oven Cornbread II
Focaccia Bread
Garlic Bread- Basil
Garlic Bread- Italian
Hush Puppies
Irish Soda Bread
Mexican Corn Bread I
Mexican Corn Bread II
Quick And Easy Bread
Sara's Mexican Cornbread
Sourdough Bread
Spider Bread
Uncle Jack's Sourdough Starter
Wheat-Free Cornbread Or Muffins