Soak Raisins in buttermilk for about 15-20 minutes. Preheat the Ninja Foodi to 350° F.
Combine dry ingredients and mix together. Add buttermilk, raisins, and vanilla extract. Mix with a large scraper or your hands. The dough will be very sticky at this point. Mix together until it becomes a very loose dough.
Flour a pastry mat and dump the dough onto the mat or other floured surface. See post for more details.
Knead the dough for a few minutes and add a little more flour if it is too sticky. The dough should come together easily, but lose it's stickiness after being kneaded for 5 minutes. I usually add ¼ cup of flour at a time until it is no longer sticky and forms into a ball.
Shape the dough into a round flat disc shape, about the size of the inner pot of the Ninja Foodi.
Add about 1 tablespoon of butter to the inner pot of the Ninja Foodi and allow to melt. Move the butter around so it coats the entire bottom of the pot. Cut an "X" into the top of the bread about ½" in depth and place the bread into the inner pot of the Ninja Foodi.
Decrease the heat to 330° F and bake for 40 minutes. When the time is up, flip the bread and let sit in the Ninja Foodi with the Tender Crisp lid down. Make sure the Ninja Foodi is turned off and allow to sit in the Foodi for 20 minutes. This will finish cooking the bread.
Remove the bread and allow to cool for at least 30-60 minutes before cutting. This is the perfect time to make my recipe for Corned Beef and Cabbage!