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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 loaf (689g)|
|Recipe Makes: 2|
|Calories from Fat: 271 (17%)|
|Amt Per Serving||% DV|
|Total Fat 30.1g||40 %|
|Saturated Fat 17g||85 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 175.3mg||54 %|
|Sodium 1604.6mg||55 %|
|Potassium 903.5mg||24 %|
|Total Carbohydrate 291.5g||86 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 280.3g|
|Protein 37.8g||54 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1584
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