Ingredients
3-1/4 cups flour
1/3 cup sugar
1 tsp baking powder
1 tsp Magic baking soda
1 tsp salt
1/2 cup cold butter
1-1/3 cups buttermilk
1/2 cup currants
1 tbsp sugar
Directions
1. Preheat oven to 350°F. Mix flour, 1/3 cup sugar, the baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add buttermilk and currants; mix just until moistened.
2. Place dough on lightly floured surface; knead 10 times. Shape into round loaf, 2-1/2 inches thick. Place on greased baking sheet. Cut deep 1/2-inch "X" in top of dough; sprinkle with 1 tablespoon sugar.
3. Bake one hour or until golden brown. Remove from baking sheet to wire rack; cool completely. Cut into 16 wedges to serve.
Serves 8
Chef's Tips
Storage Know-How: Store leftover bread in resealable plastic bag for up to 24 hours. Or, for longer storage, wrap tightly and freeze up to 2 months. Thaw at room temperature before serving.
Cooking Know-How: Don't have buttermilk? Stir 1 tbsp vinegar or lemon juice into 1-1/3 cups 2% milk. Let stand 5 minutes to allow milk to curdle slightly.
Great Substitute: Substitute raisins for the currants.
Recipe and image courtesy of Kraft Canada. Visit www.kraftcanada.com for more easy and delicious recipes.