2 c All purpose flour
2 c Whole wheat flour
1 tb Baking powder
1 ts Baking soda
1 ts Salt
1 c Currants or raisins
1 3/4 c Buttermilk
1/4 c Butter; melted (1/2 stick)
1 lg Egg; beaten to blend
Preheat oven to 375F. Grease two 8-inch-diameter cake pans. Stir first 5
ingredients in large bowl. Stir in currants. Whisk buttermilk, butter and
egg in small bowl. Add to dry ingredients and stir just until combined.
Knead mixture briefly in bowl until dough comes together. Turn out onto
floured surface and knead until smooth, about 2 minutes.
Divide dough into 2 pieces. Shape each into round loaf. Transfer to
prepared pans. Using sharp knife, cut an x on surface of each loaf, cutting
about 1/2 inch deep. Bake until tester inserted into center comes out
clean, about 50 minutes. Turn out loaves onto racks; cool. (Can be made 1
day ahead. Wrap in plastic; store at room temperature.)
Makes 2 loaves.
Yields
1 servings
