3 c A.P. flour, sifted
1 1/2 ts Baking soda
1 1/2 ts Baking powder
1/2 ts Salt
1/2 Stick butter, room temp.
3/4 c Currants
1 tb Caraway seeds
1 Egg
1 c Buttermilk
2 tb Honey
Preheat oven to 350 F. Thoroughly mix together fifted flour, soda,
baking powder, and salt. Cut in the soft butter, working it in with
your fingers until it is evenly distributed and the testure is a bit
like corn meal. Stir in the currants and caraway seeds. Beat egg,
buttermilk, and honey together in a small bowl. Add milk mixture to
the dry ingreds. stiring only enough to moisten evenly. DO NOT
OVERMIX. Turn out on a lightly floured board and briefly knead to
form a smooth dough. Shape into a high, round ball. Place on a
buttered baking sheet. Slash across vertically and horizontally
about 4″ long and 1/2″ deep. Bake at 350 F. for 50 to 55 min. Cool
30 min. before slicing.
Yields
1 round loaf