Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Unbleached flour
1 t Salt
1 tb Baking powder
1 t Baking soda
1/4 c Sugar
1/8 ts Cardamom
1/4 c Butter
1 Egg, at room temperature
1 3/4 c Buttermilk, at room
-temperature
1 1/2 c Currants
Cut this crusty bread in wedges to serve. Add two
teaspoons grate lemon peel to complement the flavor of
the currants.
In a large bowl, combine the first six ingredients.
Cut in the butter with a pastry blender or work it in
with your finger. Mix the egg and buttermilk together
and then add this mixture to the dry ingredients. Stir
until well blended. Add the currants and stir the
mixture well. Turn out on a floured surface and knead
gently for 3 minutes or until the dough is smooth.
Divide the dough into two pieces, shaping each into a
round loaf.
Place each in a greased 8 inch cake or pie
pan,pressing it down until the dough fills the pan.
Use a sharp knife to cut a 1/2 inch deep cross on top
of each loaf. Bake in a preheated 375 F oven for
about 40 minutes or until the bread sounds hollow when
you thump it. Turn out on a wire rack to cool. Do
not cut for about 4 hours. Makes 2 loaves.
Origin: Hearth and Home Companion Shared by: Sharon
Stevens
