Many years ago, yeast wasn’t easily available. So, as a necessity, people used baking soda, which, when combined with an acidic liquid such as buttermilk, becomes a leavening agent. Unlike with yeast, when using baking soda to leaven bread, it doesn’t have to sit and rise, but can instead be baked immediately.
4 cups sifted flour
1 teaspoon salt
1/4 cup sugar
1 teaspoon baking powder
1/4 cup butter
2 cups seedless raisins
1 1/3 cups buttermilk
1 teaspoon baking soda
Sift sifted flour into large bowl. Mix in salt, sugar and baking powder. Cut in butter and until mixture is coarse like cornmeal. Stir in raisins. Mix in buttermilk, egg and baking soda, stirring until dough is just nice and moist.
Bake in a greased, 1-quart casserole dish at 375°F. for 45 minutes, or until golden brown. Take from oven and cool for a few minutes before removing from pan.
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