- 2
- 81 mins
Ingredients
- 8 cups All Purpose Flour, or white-whole wheat flour
- 6 tsp Sugar
- 2 tsp Baking Powder
- 2 tsp Salt
- 1 1/2 tsp Baking Soda
- 1 1/2 cups Cold Sweet Butter, preferred
- 3 cups Currants or Dark Seedless Raisins
- 2 tsp Caraway Seed, or to taste
- 4 Eggs
- 3 cups Buttermilk
Preparation
Step 1
1. Grease 2 round 2 qt casseroles (Pyrex works well). In a large bowl with fork, mix all dry ingredients. With pastry blender, cut in butter until mixture resembles coarse crumbs; stir in currants or raisins and caraway seed.
2. In a small bowl with fork, beat eggs slightly, remove 2 tbsp and reserve. Stir in buttermilk into remaing egg; stir in flour mixture until all is moistened. Dough will be sticky.
3. Turn dough onto well-floured surface; knead about ten strokes to mix thoroughly. Place dough into well greased large bowl and allow to rest, covered with dampened towel for an hour or so. Dough will begin to rise. (You may omit this step and put right into bowls to bake, but I find the rest yields a higher, more tender loaf).
4. Divide dough into two balls. Place each into casserole. In center of ball cut a 4" cross, 1/4" deep. Brush dough with reserved egg. Bake about one hour and 20 mins. Cool in casserole on wire rack for 10 mins, remove from casserole and cool completely on rack.