Ingredients
16
16 servings
- •1 cup raisins
- •1 cup dried currants
- •4 cups all-purpose flour, or more if needed
- •1 cup white sugar
- •2 teaspoons salt
- •1 teaspoon baking soda
- •1 ¾ cups buttermilk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet.
- Pour hot water over raisins and currants in a bowl and let soak. Whisk flour, sugar, salt, and baking soda in a separate bowl until well combined; whisk in buttermilk.
- Drain raisins and currants and pat dry with paper towels; fold into dough. Turn dough out onto a floured work surface and knead gently until it holds its shape; if dough is too sticky, knead in more flour. Form into a round and place into prepared cast iron skillet. Use a sharp knife to cut a cross into the top of the loaf.
- Bake in the preheated oven until golden brown and a slender knife inserted into the loaf comes out clean, about 1 hour.
Nutritional Facts
Per 16 servings
- Calories: 225
- Carbohydrate: 52g
- Fat: 1g
- Fiber: 2g
- Protein: 5g
- Sugar: 25g
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