This classic Irish-American version, contains raisins or currants and caraway seeds. Great for sopping up soups & stews!
Course: Bread
Cuisine: Irish
Servings: 1loaf
Ingredients
4c.all-purpose flour
1/4c.granulated sugar
1tsp.baking soda
1 tsp.baking powder
1tsp.salt
1/4c.cold unsalted buttercut into cubes
3 to 4tsp.caraway seed
2c.dried currants or raisins
1 1/3c.low-fat buttermilk
2egg whitesbeaten
milk
Instructions
Preheat oven to 375 degrees. Grease and flour a 9-inch round baking pan.
In a large mixing bowl, combine flour, sugar, baking soda, baking powder and salt. Cut in butter with a pastry blender or fork, until mixture resembles coarse meal. Stir in caraway seeds and raisins or currants.
In a separate bowl, whisk together buttermilk and egg whites, stir into flour mixture until moistened.
Turn out onto a well floured surface and knead lightly until smooth. Shape dough into a ball and place in prepared pan. Using a sharp serrated knife, slice an “X” across the top, edge to edge, about 1/2 inch deep. Brush the top with milk.
Bake for 1 hour or until golden brown. Cool in pan on a baking rack. Serve warm with butter.