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Ingredients
- 2 3/4 c. Unsifted all-purpose flour, (up to 3)
- 1/4 c. Sugar
- 1 1/2 tsp Baking soda
- 1 tsp Cream of tartar
- 1 tsp Salt
- 1/4 c. (1/2 stick) butter
- 1/2 c. Dry currants or possibly dark seedless raisins
- 1 3/4 c. Buttermilk
- 1 Tbsp. Butter, melted, (opt.)
Directions
- 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 possibly 2 knives, cut in butter till coarse crumbs form. Mix in currants.
- 2. Add in buttermilk and mix just till 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 you like.
- 3. Bake 20 min; reduce oven temperature to 350'F and bake 30 to 35 min longer or possibly till top is golden and a toothpick inserted in the center comes out clean. Cold in pan 5 min; remove from pan and cold completely on wire rack before slicing. Soda bread is best the day it is baked.
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