Categories: Breads 
      Yield: 2 servings 
  
      4 c  Unbleached flour 
      1 ts Salt 
      1 tb Baking powder 
      1 ts Baking soda 
    1/4 c  Sugar 
    1/8 ts Cardamom 
    1/4 c  Butter 
      1    Egg, at room temperature 
  1 3/4 c  Buttermilk, at room 
           -temperature 
  1 1/2 c  Currants 
  
  Cut this crusty bread in wedges to serve.  Add two 
  teaspoons grate lemon peel to complement the flavor of 
  the currants. 
   
  In a large bowl, combine the first six ingredients. 
  Cut in the butter with a pastry blender or work it in 
  with your finger.  Mix the egg and buttermilk together 
  and then add this mixture to the dry ingredients. Stir 
  until well blended.  Add the currants and stir the 
  mixture well. Turn out on a floured surface and knead 
  gently for 3 minutes or until the dough is smooth. 
  Divide the dough into two pieces, shaping each into a 
  round loaf. 
   
  Place each in a greased 8 inch cake or pie 
  pan,pressing it down until the dough fills the pan. 
  Use a sharp knife to cut a 1/2 inch deep cross on top 
  of each loaf.  Bake in a preheated 375 F oven for 
  about 40 minutes or until the bread sounds hollow when 
  you thump it.  Turn out on a wire rack to cool.  Do 
  not cut for about 4 hours. Makes 2 loaves. 
   
  Origin: Hearth and Home Companion Shared by: Sharon 
  Stevens