Serves 20 servings 3-3/4 cups all-purpose flour, divided
1/4 cups granulated sugar
1-1/2 teaspoons double-acting baking powder
1/3 cup plus 2 tablespoons margarine, softened
1-1/4 cups raisin, soaked in warm water until plumped, then drained
1-1/4 cups buttermilk
1 egg
1 teaspoon baking soda

Spray 9 or 10 inch round baking pan with nonstick baking spray; set aside.

In large bowl combine dry ingredients, reserving 1 tablespoon flour; using pastry blender, or two knives used scissors-fashion, cut in margarine until mixture resembles coarse meal. Stir in raisins. In 2-cup measure or small mixing bowl combine milk, egg, and baking soda, beating until well mixed; pour into flour mixture and stir to combine.

Preheat oven to 350 degrees. Sprinkle reserved tablespoon flour onto work surface; turn dough out onto floured surface and knead until smooth and elastic. Shape into 8-inch round loaf and place in sprayed pan; cut a cross about 1/2 inch deep through surface of dough. Bake for about 1 hour (until golden and cake tester, inserted in center, comes out dry). Transfer bread to wire rack and let cool. To serve, cut into 20 equal slices.