courtesy of Martha Stewart
Ingredients
4 c all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 cup raisins, optional
1 3/4 buttermilk
1 egg
1 tbsp heavy cream
Heat oven to 350˚F. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, salt, baking soda, and powder until well combined. Stir in raisins until distributed evenly.
Pour buttermilk in all at once and stir with a fork until all liquid is absorbed and mixture begins to hold together. Should resemble a rough biscuit dough. Using hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift loaf from the bowl, transfer to the center of the baking sheet.
In a small bowl, mix egg yolk and cream together. With a pastry brush, brush egg mixture over the loaf. With a sharp knife cut a cross, about 1/2 inch deep, into the top of the loaf. Transfer baking sheet to over. Bake, rotating halfway through, until loaf is deep golden brown and wooden skewer comes out clean when inserted into center, about 70 minutes. Remove from oven and cool on wire rack.
