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1
Place lemon juice into the bottom of a glass measuring cup and pour in enough milk to fill to the 1 cup mark-Do not stir!
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2
Leave milk on your counter for 1 hour- during this time, measure out all of your other ingredients, but wait to set out the butter until the last 15 minutes.
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3
Preheat oven to 350F and grease a round cake pan or pie plate.
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4
Sift together flour, baking soda, baking powder, sugar, and salt.
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5
Using a pastry blender or two knives, cut in the butter chunks until evenly mixed in and mixture looks grainy.
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6
Stir in dried fruits and caraway seeds.
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7
Pour the milk mixture into the bowl and stir with a wooden spoon until all ingredients are moistened- don't overmix.
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8
Dough will still be tacky at this point but will pick up more flour while kneading.
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9
Sprinkle some flour onto a flat surface and scape dough onto the floured surface; flour your hands and knead the dough gently until it forms a ball- no more than 2 minutes or you will toughen the dough, and it may be less than that depending upon the humidity of the day.
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10
(As long as it forms a ball, it can still be little sticky- this is different from yeast bread.) Place dough ball into prepared pan and flatten slightly into a thick disk.
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11
Using a serrated knife, make a deep cross in the surface of the bread.
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12
Bake until golden brown and until bread sounds hollow on the bottom when rapped, about 35-45 minutes.
