- 3-1/4cups flour1/3cup plus 1 Tbsp. sugar, divided1tsp. CALUMET Baking Powder1tsp. baking soda1tsp. salt1/2cup cold butter, cut up1-1/3cups buttermilk1/2cup currants
make it
HEAT oven to 350°F.MIX flour, 1/3 cup sugar, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add buttermilk and currants; stir just until moistened.PLACE dough on lightly floured surface; knead 10 times. Shape into 2-1/2-inch-thick round. Place on baking sheet sprayed with cooking spray. Cut deep 1/2-inch "X" in top of dough; sprinkle with remaining sugar.BAKE 1 hour or until golden brown. Remove from baking sheet to wire rack; cool completely before cutting into wedges.kraft kitchens tips
STORAGE KNOW-HOWStore leftover bread in resealable plastic bag at room temperature up to 24 hours. Or, for longer storage, wrap tightly and freeze up to 2 months; thaw at room temperature before serving.SPECIAL EXTRAAdd 2 to 3 tsp. caraway seed to flour mixture along with the buttermilk and currants.SUBSTITUTESubstitute raisins for the currants.picture and recipe credit: Kraft food and family
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