cup mashed PEI potatoes
tsp baking soda
tsp baking powder
tbsp granulated sugar
cup butter, chilled and cut into ½-inch cubes
tsp caraway seeds
Preheat oven to 400°F.
Soak raisins in warm water for 5 minutes, set aside. Strain.
In a medium bowl whisk together mashed potatoes and buttermilk until no lumps remain.
In a large bowl combine flour, salt, baking soda, baking powder and sugar. Add in butter and mix with your hands or a pastry cutter until the mixture has the consistency of cornmeal. Stir in raisins and caraway seeds.
Make a well in the center of the dry ingredients, add the potato-buttermilk mixture and stir gently to combine.
Turn dough onto a lightly floured surface and knead 8 – 10 times. Form into a round loaf.
Place loaf onto a parchment paper lined baking tray. Score top of the bread with a knife, bake for 28 – 32 minutes or until golden. Remove from oven and serve warm or room temperature with wild blueberry lavender jam.
To make a substitute for buttermilk, stir together 1 tbsp white vinegar and 1 cup whole milk. Let sit for 10 minutes to sour before using.
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