Ingredients
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2 cups unbleached flour
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1/4 cup sugar
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1/2 teaspoon baking soda
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1/2 tablespoon baking powder
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1/4 teaspoon salt
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1/4 cup butter, softened to room temperature
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1 teaspoon caraway seed, slightly crushed
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1/4 cup currants (raisins or golden raisins can be substituted)
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1/2 cup buttermilk (plus an additional 2 tablespoons buttermilk)
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1 egg, lightly whisked
Instructions
- Preheat oven to 375 degrees. Place a 10" UNGREASED cast iron skillet in oven to heat.
- In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt. Cut in the butter or margarine with a pastry blender.
- Stir in the caraway seeds and currants.
- Stir in just until combined 1/2 cup buttermilk and the egg.
- Turn dough out on a floured cutting board. The dough will be sticky. With floured hands knead the dough a few times until able to form into a disc shape.
- Carefully remove the hot cast iron skillet from oven and lightly grease with butter. Place the round ball of dough into the skillet.
- In desired, cut an "X" into the top of the loaf using a toothpick. Brush the top of loaf with the remaining buttermilk. Bake for 35-40 minutes until golden brown and hollow when tapped.
- Serve warm.