My friend from the Monkey Bar in Ann Arbor sent me this recipe.

Sift together:
2 cups flour
2 tsp baking powder
1 tsp salt
1 tbsp sugar
1 cup raisins

Work in (with fingers or knives):
3 tbsp butter or margerine

With fork, quickly stir in :
2/3 cup water

Add more water until dough is soft and light but not sticky.
Turn out onto a floured board and knead 20 strokes.
Shape/portion as desired, and put on greased baking sheet or pie tin.
Bake 25 minutes at 350 degrees F.
Increase heat to 400 degrees and bake for another 5 minutes.

My friend notes that the bread doesn’t rise much. He uses pure corn-oil margerine and water, but suggests that people without his food allergies could try butter and milk. He also notes that currants would be more traditional than raisins, but it’s not something that most people keep on hand.