|
Preheat oven to 425 degrees. Put flour in a large bowl. Stir in baking soda and salt. Cut
butter into flour until the consistency of corn meal. Stir in caraway seeds and currants.
Beating constantly, stir in enough buttermilk to form a firm ball. Knead dough for several
minutes, then form a ball. Place in a greased and lightly floured iron skillet. Flatten with
hands into a circle about 1 1/2 inches high. With floured knife, cut a cross 1/2 deep in
center.
Bake 35 to 45 minutes or until top is golden brown and loaf sounds hollow when lightly
tapped.
|
