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Martina Neeson – “This recipe reminds me of my dear mother. She always baked traditional foods, nothing fancy but always tasted amazing. Perfect treat for a Sunday afternoon with a mug of tea and a good oul catch up.”
HANDS-ON TIME 15 MINS
COOK TIME 40 MINS
INGREDIENTS (SERVES 4)
- 4 to 4 ½ cups flour
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp baking soda
- 4 tbsp butter
- 1 cup currants or raisins
- 1 large egg, lightly beaten
- 1 ¾ cups buttermilk
- Preheat oven to 425oF. Whisk together 4 cups of flour, the sugar, salt and baking soda into a large mixing bowl.
- Using your fingers, work the butter into the flour mixture until it resembles coarse meal, then add in the currants or raisins.
- Make a well in the centre of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir.
- Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf.
- Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet. Score top of dough about an inch and a half deep in an ‘X’ shape.
- Transfer to oven and bake at 425oF for 35-45 mins until bread is golden and bottom sounds hollow when tapped. Check for doneness also by inserting a long, thin skewer into the centre. If it comes out clean, it’s done.
- Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 mins, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.