2 3/4 c Unsifted all-purpose flour;
-(up to 3)
1/4 c Sugar
1 1/2 ts Baking soda
1 ts Cream of tartar
1 ts Salt
1/4 c (1/2 stick) butter
1/2 c Dried currants or dark
-seedless raisins
1 3/4 c Buttermilk
1 tb Butter; melted, (opt.)
Just a few recipes from Country Living I downloaded and wanted to share.
1. Heat oven to 400’F. Lightly grease an 8-inch springform pan. In large
bowl, combine 2 3/4 C flour, the sugar, baking soda, cream of tartar, and
salt. With pastry blender or 2 knives, cut in butter until coarse crumbs
form. Fold in currants.
2. Add buttermilk and mix just until dry ingredients are moist- ened and a
stiff dough forms. Stir in additional flour only if nec- essary to make
dough manageable, being careful to not overmix. Press dough into greased
pan; with knife, score top into 4 equal wedges. Brush top with melted
butter, if desired.
3. Bake 20 minutes; reduce oven temperature to 350’F and bake 30 to 35
minutes longer or until top is golden brown and a toothpick inserted in the
center comes out clean. Cool in pan 5 minutes; remove from pan and cool
completely on wire rack before slicing. Soda bread is best the day it is
baked.
Nutrition information per serving-protein: 7 grams; fat: 6 grams;
carbohydrate: 53 grams; fiber: 2 grams; sodium: 531 milligrams;
cholesterol: 17 milligrams; calories: 300.
Country Living/March/94 Scanned & fixed by DP & GG
Yields
1 Loaf
