This is another brilliant recipe from The Silver Palate Cookbook that I got as a gift from my mom.
- 6 Tbsp. unsalted butter
- 3 c. Unbleached all-purpose flour
- 1 1/2 tsp Salt
- 1 Tbsp. Baking powder
- 1 tsp Baking soda
- 3/4 c. Granulated sugar
- 1 1/2 c. Dried currants [I didn’t have any, so I used yellow raisins]
- 1 3/4 c. Buttermilk
- 2 x Large eggs, well beaten
- 1 Tbsp. Caraway seeds [I didn’t use these, but I would have if I had any – next time!]
- Smear 2T of the butter in a 10 inch cast iron skillet. [I don’t have a skillet this big, so I used a pie pan. However, my pan was smaller than 10 inches, so I baked it on a cookie sheet to catch the overflow] Line the skillet with a circle of waxed paper. Heat 2 more Tbsp. of butter in a separate pan and set aside.
- Preheat oven to 350 degrees F.
- Sift dry ingredients together. Add in currants and toss well to coat.
- Whisk together the buttermilk, eggs, and melted butter. Add this to the dry ingredients, along with the caraway seeds if you are using them. Mix until blended, but don’t overmix.
- Spoon batter into the prepared skillet or possibly cake pan and smooth top gently with a spatula. Dot the top with remaining 2T butter.
- Bake till golden and puffed, about 60 minutes. Remove from oven and cool on a wire rack.
- Cut into wedges and serve hot.
–Recipe courtesy The Silver Palate Cookbook by Julee Rosso & Sheila Lukins
Finished soda bread: