Ready in 45 minutes
This bread is GOOD! I ate it all, toasting the end of it as it got stale. It makes good toast.
"This was a great hit today! I didn't have buttermilk so I used skim milk (1 tbl vinegar per cup) and I also substituted pumpkin pie spice for cardamom."- devinalford
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Cut this crusty bread in wedges to serve. Add two teaspoons grate lemon peel to complement the flavor of the currants. In a large bowl, combine the first six ingredients. Cut in the butter with a pastry blender or work it in with your finger. Mix the egg and buttermilk together and then add this mixture to the dry ingredients. Stir until well blended. Add the currants and stir the mixture well. Turn out on a floured surface and knead gently for 3 minutes or until the dough is smooth. Divide the dough into two pieces, shaping each into a round loaf. Place each in a greased 8 inch cake or pie pan,pressing it down until the dough fills the pan. Use a sharp knife to cut a 1/2 inch deep cross on top of each loaf. Bake in a preheated 375 F oven for about 40 minutes or until the bread sounds hollow when you thump it. Turn out on a wire rack to cool. Do not cut for about 4 hours. Makes 2 loaves. Origin: Hearth and Home Companion Shared by: Sharon Stevens
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devinalford 3 years agoThis was a great hit today! I didn't have buttermilk so I used skim milk (1 tbl vinegar per cup) and I also substituted pumpkin pie spice for cardamom.
bsfamily 5 years agoNice blend of spices
jwedzee 7 years agoThe spice in the recipe is what makes the bread stand out over others.
jwedzee 7 years ago[I made edits to this recipe.]