Makes One Loaf

• 4 cups all-purpose flour
• 4 tablespoons granulated sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 1 cup buttermilk
• 1 egg
• 1 cup dried currants or raisins, plumped in hot water and drained
• 1 tablespoon caraway seeds
• 1/4 cup unsalted butter, melted
• 1/4 cup buttermilk

Preheat the oven to 375°F.  Lightly grease a large baking sheet.


Using an electric mixer, fitted with a dough hook or a large mixing bowl and some elbow grease, combine the flour, sugar, baking soda, baking powder, salt and the stick of butter.  Stir in 1 cup of buttermilk and the egg.  Stir in the plumped dried currants and caraway seeds.  Turn the dough out onto a lightly floured surface and knead slightly.  Form the dough into a round and place it on the prepared baking sheet.


In a small bowl, combine the 1/4 cup of melted butter with the 1/4 cup of buttermilk.  Brush the loaf with this mixture.  Using a sharp knife, cut an "X" into the top of the loaf.


Bake for 45 to 50 minutes, or until a cake tester or toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes.  (You may continue to brush the loaf with buttermilk mixture while it bakes for a crisper crust.)