Raisin-fennel soda bread

4 C flour
1/4 C sugar
1 t salt
1 t baking powder
1-2 T fennel seeds (can substitute caraway or cumin with very, very different results)
1/4 C butter
2 C raisins or golden raisins
1-1/3 C buttermilk
1 egg
1 t baking soda

Combine flour, sugar, salt, baking powder, and fennel seeds in a large bowl. Using a couple of knives, cut in the butter until the mixture looks like coarse cornmeal. Stir in the raisins.

In another bowl, combine the buttermilk, egg and baking soda. Stir this gently into the flour mixture, being careful not to overmix.

Preheat the oven to 375 F. Knead the dough for a few minutes on a floured countertop or board. Then shape it into a ball and put it into a greased 1-1/2 qt casserole dish. Score it in an X shape in the middle. Bake for an hour (may take longer). It’s done when a toothpick inserted in the center comes out clean.