Mix flour, sugar, baking powder, caraway seed, salt, and
baking soda in large mixing bowl. Cut in shortening until
mixture resembles coarse crumbs.
Stir in raisins, egg, and buttermilk; mix until ingredients are just
blended (dough will be somewhat dry).
Turn out onto well floured surface and with floured hands
knead dough 8 to 10 strokes. Shape dough into a ball; place in
greased 2 quart round casserole dish. Brush dough with egg
Bake 1 hour and 20 minutes, or until toothpick inserted
in center comes out clean. (Cover top of bread with foil after 1
hour of baking to prevent over browning). Cool bread in
casserole dish 10 minutes. Remove bread from casserole and
cool completely on wire rack.
Golden currents can be substituted for the raisins.