In a small non-metallic bowl, sprinkle dry yeast over the warm water and mix gently. Set aside
in a warm place for about 10 min. Let the
buttermilk come to room temperature or slowly warm in a small bowl set in a large bowl of hot water. Mix in melted butter.

In a large bowl, mix dry ingredients. Stir in raisins. Add in yeast mixture and buttermilk mixture. Mix well, cover, and let rise in a warm place till double, about 1 hour. Turn out onto floured surface and knead about 5 min. Shape into 2 loaves, or divide into thirds, roll each third of dough into a long roll and braid, then place in a circle in a Dutch oven. Cover and let rise again, 30-45 min. or till double. Bake at 350 degrees till browned and bread sounds hollow when tapped.

Recipe adapted by Bob & Alice Gidney