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Print this Recipe    Irish Soda 18

Currant-Nutmeg Soda Bread

3 c. all-purpose flour
1/4 c. granulated sugar
1 t. baking soda
1/4 t. each salt and nutmeg
1/4 c. unsalted butter
1 1/4 - 1 1/2 c. buttermilk
1/2 c. currants
Additional sugar for sprinkling

Place rack on bottom third of oven. Heat oven to 425 degrees F.
Have an ungreased cookie sheet ready.

Put flour, sugar, baking soda, salt and nutmeg into a large bowl.
Add butter and cut in with pastry blender or mix with fingers until
mixure resembles coarse crumbs. Stir in currants. Stir in buttermilk
until a stiff dough forms.

Turn dough out onto lightly floured surface and knead just enough
to shape into a ball. Put smooth side up on cookie sheet. Pat
into 7-inch round.

Sprinkle with 2 t. sugar. With sharp knife, cut a deep cross in
dough, slightly more than halfway through.

Bake 35-40 minutes until loaf is deep golden brown. Line a cooling
rack with a linen or cotton dish towel. Place bread on towel.
Cool 5-10 minutes., then fold towel loosely over loaf and cool
completely (otherwise it gets pretty crusty and hard).


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