Grandma Clark'S Soda Bread
|Sweet butter||6 Tablespoon|
|Unbleached all purpose flour||3 Cup (48 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Baking powder||1 Tablespoon|
|Baking soda||1 Teaspoon|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Dried currants||1 1⁄2 Cup (24 tbs)|
|Buttermilk||1 3⁄4 Cup (28 tbs)|
|Eggs||2 , well beaten|
|Caraway seeds||1 Tablespoon|
Smear 2 tablespoons of the butter evenly in a 10 inch cast iron skillet.
Line the buttered skillet with a circle of waxed paper.
Melt 2 more tablespoons butter in a separate pan and set aside.
Preheat oven to 350Â°F.
Sift dry ingredients together.
Add currants to dry ingredients and toss weir to coat.
Whisk together buttermilk, eggs and melted butter.
Add to the dry ingredients, along with the caraway seeds if desired, and mix just until blended.
Do not overmix.
Spoon batter into the prepared skillet and smooth top gently with a spatula.
Dot the top with remaining 2 tablespoons butter.
Bake until golden brown and puffed, about 60 minutes.
Cool slightly, remove from skillet, and cool completely on a rack.or serve warm directly from the skillet.
Cut into wedges.