4 cups all purpose flour (plus 1 cup additional for kneading)
4 tablespoons sugar
1 1/2 teaspoons salt
1 1/4 teaspoons baking soda
1 tablespoon cold butter, cubed
1/4 cup Blood Orange Olive Oil
1 1/2 cups buttermilk
1 cup raisins
1 cup Black Currant Balsamic Vinegar
Sugar, for sprinkling
Place raisins with Black Currant Balsamic Vinegar in a bowl and let soak for at least one hour.
Combine all dry ingredients into a bowl. Add the cubed butter and Blood Orange Olive Oil. Mix with your hands, breaking the butter up into tiny pieces, until fully incorporated.
In a small bowl, whisk the egg with the buttermilk. Add the buttermilk mixture and the drained raisins to the flour mixture.
On a floured surface, knead the dough with your hands, adding additional flour as needed, into the shape of a round loaf.
Place dough on a baking sheet lined with greased parchment paper. Cut and 'X' into the top of the loaf. Sprinkle with sugar. Bake in 350 degree oven for 30-35 minutes, until a toothpick or cake tester comes out clean when inserted into the loaf. The loaf should sound hollow when you tap it. Slice and serve warm or at room temperature.