| Irish Bannock
| Prep Time: 15 Minutes
Cook Time: 40 Minutes |
"This is a round buttermilk loaf with currants that resembles nothing so much as a giant scone. Enjoy this bread for breakfast." INGREDIENTS: | 2 cups all-purpose flour 2 tablespoons white sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda | 1/2 teaspoon salt 2 tablespoons butter 1 cup buttermilk 1/2 cup dried currants | DIRECTIONS: | 1. | Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is soft. Stir in currants. | | 2. | Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a 7 inch round. Place on a lightly oiled cake pan or cookie sheet. Cut 1/2 inch deep cross side to side. Score with cross 1/2 inch deep on the top. | | 3. | Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes. | |
