1. Preheat the oven to 400° F.

2. Sift the flour, baking soda, sugar, and salt into a large bowl. Using a pastry cutter or 2 knives, cut the shortening into the dry ingredients until it resembles a coarse meal.

3. Add the raisins, caraway seeds, and milk. Mix the dough until it forms a shaggy mass. Turn out onto a lightly floured surface and knead for 20 seconds.

4. Divide the dough evenly into 2 pieces. Form each piece into a ball, pressing the seams together on the bottom. Dust the rounds with flour and lightly score a cross into the top of each with a sharp knife.

5. Bake the loaves until they are lightly brown and sound hollow when tapped on the bottom, 30 minutes. Let cool on wire racks.