Corinthian Currant Bread

Serves: 5
Total Calories: 418


2 cups flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter or margarine
3/4 cup currants
1/2 teaspoon anise seed crushed
3/4 cup buttermilk
1 egg
2 tablespoons butter or margarine


Heat oven to 350° F. In medium bowl, mix flour, sugar, baking powder, baking soda, and salt. Cut in butter or margarine to resemble meal. Stir in currants and anise seeds. Beat buttermilk and egg. Add to flour mixture and mix until moistened. On a floured surface, knead 15 to 20 times until smooth. Form dough into a ball. Press into a greased 8-inch round baking dish to almost touch edge. with a sharp knife, cut a 1/2 inch deep cross on top. Bake for 35 to 40 minutes or until golden brown. Brush with melted butter or margarine. Cool 10 minutes in pan, then remove to wire rack.

Nutritional Facts:

Serves: 5
Total Calories: 418
Calories from Fat: 128

This Corinthian Currant Bread recipe is from the Recipes for Busy Days Cookbook. Download this Cookbook today.

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