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2 3/4 To 3 C unsifted all-purpose 1/4 c (1/2 stick) butter
-flour 1/2 c Dried currants or dark
1/4 c Sugar -seedless raisins
1 1/2 ts Baking soda 1 3/4 c Buttermilk
1 ts Cream of tartar 1 tb Butter, melted (opt.)
1 ts Salt
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
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