I followed a basic recipe by Ina Garten, but did not use orange zest, used raisins instead of currants, coconut milk instead of dairy, coconut oil instead of butter, and I added way more raisins and a bit more sugar than the recipe called for. It was super yummy.
Next time I will make it into two loaves so it cooks even faster. In our new house the oven tends to make breads super crusty, so cutting the baking time should help. That is why you put an X in the bread by the way, to help heat reach the inside and the bread to rise since it is a no yeast bread.
If you want to make it vegan, just add a 1/4 cup more coconut milk and a dash more baking soda.
|flour, milk, raisins, salt, sugar, baking soda, coconut oil, and an egg|
|mix some flour and sugar into your raisins|
|mix dry ingredients: flour, sugar, salt, baking soda|
|cut in coconut oil, or shortening, or butter|
|make a well and add wet ingredients: egg and milk|
|mix well, it will be wet-ish, then gently stir in raisins|
|form into a round and mark with a deep X|
|bake in a moderate oven until it sounds hollow|
|serve with other yummy foodstuff|