This is a quick bread my family enjoys year round. We love it with butter or jams, by itself or with chili’s and soups.
Servings: 12Prep Time: about 20 minutes Cook Time: 50 to 60 minutes
4 cups all purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable shortening
1 cup dark raisins or dried currants
1 3/4 cups buttermilk
*or substitute soured fresh milk. To sour milk place 2 Tablespoons fresh lemon juice plus enough milk to equal 1 3/4 cups milk in a 2 cup measure cup. Stir. Let set 5 minutes before using.
Preheat oven to 350. Grease a baking sheet or use a baking stone. Set aside.
Sift flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in raisins or currants.
Beat egg in a medium bowl with a fork. Add buttermilk. Beat until well combined. Add buttermilk mixture to flour mixture. Stir until the mixture forms a soft dough that clings together and forms a ball.
Turn dough out onto a well floured surface. Knead the dough gently 10 to 12 times. Place dough on prepared baking sheet or baking stone and pat dough into a 7 inch round.
Score top of dough with tip of a sharp knife, making an “X” about 4 inches long and 1/4 inch deep.
Bake 55 to 60 minutes or until a wooden toothpick inserted in the center comes out clean. Immediately remove from baking sheet, cool on a wire rack or on a folded cotton towel.
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