1. Preheat oven to 350°F. Grease 2-quart round casserole.
2. In large bowl, mix first 5 ingredients. With pastry blender or 2 knives used scissors fashion, cut in butter or margarine until mixture resembles coarse crumbs; stir in raisins. In cup, beat eggs slightly; remove 1 tablespoon beaten egg and reserve. Stir buttermilk and remaining beaten eggs into flour mixture just until flour is moistened (dough will be sticky).
3. Turn dough onto well-floured surface; with floured hands, knead 8 to 10 strokes to mix thoroughly. Shape dough into ball; place in casserole. In center of ball, cut a 4-inch cross about 1/4 inch deep. Brush dough with reserved egg.
4. Bake bread 1 hour and 20 minutes or until toothpick inserted in center of loaf comes out clean. Cool in casserole on wire rack 10 minutes; remove from casserole and finish cooling on wire rack.