Serves: 5
Total Calories: 704
Yield: 2 Medium Loaves

5 cups white unbleached flour
4 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 tablespoons (1/2 stick) soft butter
1 3/4 cups buttermilk (as a substitute you can use plain yogurt)
1 egg beaten
1 cup currants

1. Preheat the oven to 375°F. Sprinkle some flour on a large baking sheet and set aside.

2. Place the flour, sugar, salt, baking powder, and baking soda in a large mixing bowl. Add the butter and work it in with your fingertips until the mixture is crumbly and even in texture. Make a well in the center, pour in the buttermilk, and add the egg. Beat the egg into the buttermilk until it is well blended, then continue to stir with a wooden spoon just long enough to moisten the dry ingredients.

3. Add the currants, then knead the mixture to distribute them evenly. (The purpose of the kneading is not to develop gluten, as with yeast dough, so don’t overdo it.) If the dough is too sticky to handle, add a little more flour.

4. Cut the dough in half and shape each half into a ball. Place the balls on the prepared baking sheet, leaving enough space between them to allow for expansion. Dip a sharp knife in flour and use it to make two deep cuts into each loaf (almost—but not quite—to the bottom) in the shape of a plus sign. As the bread bakes, the cuts will spread apart.

5. Bake for about 40 minutes, or until the loaves are golden brown. Cool thoroughly on a wire rack before slicing.

Nutritional Facts:

Serves: 5
Total Calories: 704
Calories from Fat: 92

More Recipes from the Great Natural Breads Made Easy Cookbook:
Yellow Corn Bread
Scottish Soda Bread
Irish Soda Bread
Fruit and Honey Loaf
Date Nut Bread
Cranberry Nut Bread
Carrot Bread
Zucchini Bread
Pumpkin Bread
Down-Home Biscuits
Basic Muffins
Corn Muffins
Scones