This is one of those recipes I thought I wouldn’t like but ended up absolutely loving. You see, when you say bread, for me it always involves working with yeast, kneading and kneading it and then seeing the fruits of my labor when the loaf comes out of the oven fluffy, aerated and light. I tend to distrust any “bread” that does not involve yeast. Too easy. And that’s the impression I had with this loaf as well.  

But this loaf proved to me that easy can be delicious too!

This is more cakey than light and has a slight sweetness to it that goes very well once slightly toasted and generously slathered with butter. The crusty edges are perfectly crunchy while the middle is moist and soft and so tempting to bite into. I also love the way that raisins go ‘plop’ in the mouth in between the layers of rich, milky bread. I love having a slice of this in the afternoons with a cup of tea and even in the mornings when I need a quick bite. Pure bliss!


Buttermilk – Cold buttermilk is key to the bread’s flavor, texture, and rise. The bread will not rise without it. I don’t ever have buttermilk in the house so I always use a homemade “DIY” version. Whole milk is best. Add 1 Tablespoon of lemon juice or white vinegar to a liquid measuring cup. Add enough cold milk to make 1 and 3/4 cups. Whisk together, then let sit for 5 minutes before using in the recipe.