Makes 1 loaf or 12 rolls

1 3/4 cups cake flour
1 1/2 tablespoons baking powder
3/4 teaspoons Kosher salt
3 tablespoons sugar
3 tablespoons unsalted butter, cut into cubes and chilled
3 tablespoons raisins
1 1/2 teaspoons caraway seeds
1/2 cup milk


1. Preheat the oven to 450°F.

2. Sift together the flour, baking powder, salt, and sugar into the bowl of a stand mixer, fitted with the paddle attachment.

3. Add the butter and mix on low speed until the mixture resembles a coarse meal, about 45 seconds. Add the raisins and caraway seeds and mix just until they are evenly distributed.

4. Add the milk and mix on low speed until fully incorporated, about 30 seconds. Do not mix any longer than it takes to fully blend the dough, as over-mixing will result in a tougher bread texture.

5. Remove from the mixer and gently shape the dough into a ball. Place into an 8-in cast iron pan and press down to flatten the top of the dough slightly. Dust the loaves lightly with flour and use a sharp knife to score the top of the loaves with a cross that is about 1/2 inch deep.

6. Bake the loaf in the oven until golden brown and firm at the center, about 25 minutes. Remove from the pan and cool before serving.


Formulation courtesy of The Culinary Institute of America