2 3/4 cup Unsifted all-purpose flour, (up to 3)
1/4 cup Sugar
1 1/2 tsp Baking soda
1 tsp Cream of tartar
1 tsp Salt
1/4 cup (1/2 stick) butter
1/2 cup Dried currants or dark seedless raisins
1 3/4 cup Buttermilk
1 tbsp Butter, melted, (opt.)
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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
Posted to recipelu-digest Volume 01 Number 649 by GramWag@aol.com on Jan 31, 1998
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