Ingredients

The following ingredients have 110 Servings
  • ½ cup (80g) raisins
  • ½ cup (120 ml) hot or boiling water ((or bourbon))
  • 1 Tablespoon (12g) brown sugar
  • 2 cups (240g) all-purpose flour (plus 1-2 Tablespoons more for handling, if needed)
  • 3 Tablespoons (36g) granulated sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup (160 ml) buttermilk ((see note on DIY substitute))
  • 1 large egg yolk
  • 3 Tablespoons (42g) unsalted butter, (chilled and cut into half-inch pieces)
  • 1 teaspoon maple extract
  • ½ teaspoon vanilla extract

Instruction

  • If you'll be making a homemade buttermilk substitute, start this first. Add two teaspoons of white vinegar to a measuring cup, then pour in the milk of your choice up to the ⅔-cup line. Let it sit for at least 10 minutes before adding it to the recipe as indicated. Skip this step if using straight-up regular buttermilk.
  • Add raisins to a heat-safe cup or bowl, then pour water (or bourbon) over top. Stir in brown sugar until dissolved. Let the raisins sit while you prepare the rest of the recipe, making sure that all of the raisins are submerged.
  • Preheat the oven to 400°F (204°C). Grease an 8" cast iron skillet or baking pan and set aside. The pan can also be lined with parchment paper.
  • Whisk together 2 cups of flour, granulated sugar, baking soda, and salt in a mixing bowl for one minute. This ensures the baking soda is very well dispersed.
  • In a separate bowl or large measuring cup, whisk together together the buttermilk, egg yolk, maple extract, and vanilla extract until evenly combined.
  • Add the chilled butter pieces to the bowl of dry ingredients and cut into using a pastry blender (or your hands) until the butter is in pieces around the size of a pea.
  • Make a well in the center of the flour mixture and pour in the combined wet ingredients. Drain the raisins and add them to the bowl, too.
  • With a spatula or spoon combine the wet and dry ingredients, scooping the dry ingredients from the outer edge of the bowl into the center well. The dough will come together in a rough-looking ball with lumps and a shaggy consistency. Stir until the flour has just about all been absorbed - do not overmix as this will lead to a tougher texture.
  • The dough will have formed a ball but will likely be very wet and sticky at this point. Gently work in additional flour as needed until the surface of the ball of dough looks to be able to lifted and held in your hands without major sticking. I add around 1 Tablespoon of flour at this point, potentially a sprinkle more.
  • Use the spatula to lift the ball of dough into your floured hands. Transfer the dough back and forth between your hands to shape it into a rounder ball, lightly smoothing out any larger cracks or areas of excess flour in the process. Handle the dough as little as needed. Place the dough into center of the prepared skillet, then slice a half-inch deep "X" into the top with a sharp knife.
  • Bake for 35-40 minutes, or until the bread is golden-brown, has a hollow sound when the surface is "knocked" and a tester comes out clean. If you want to get really in-depth, the center of the tallest point should register an internal temperature around 205°F. Place a handle-mitt on or wrap a dish towel around the handle of the cast iron pan once it's out of the oven to prevent you from grabbing the hot handle and burning yourself.
  • Let the bread rest in the pan for 10 minutes, then carefully transfer to a wire rack to cool before slicing. Serve warm or at room temperature.