Irish Soda Bread
Makes 4 (6×3¼-inch) loaves
3 cups all-purpose flour
1 cup whole wheat flour
1⁄3 cup firmly packed dark brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup dried currants
1 1/2 cups buttermilk
2 large eggs
3 tablespoons butter, melted
1. Preheat oven to 375°. Spray 4 (6×3 1/4-inch) loaf pans with nonstick cooking spray. In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Stir in currants.
2. In a medium bowl, whisk together buttermilk, eggs, and melted butter. Add buttermilk mixture to flour mixture, stirring with a wooden spoon until dry ingredients are just moistened. Divide dough among prepared loaf pans, patting down and leveling. Cut an X into surface of each loaf with scissors or a sharp knife.
3. Bake for 25 to 27 minutes or until brown and crusty and a wooden pick inserted in center of a loaf comes out clean. Turn out loaves onto a wire rack. Serve while still warm from oven, or slice and toast the next day.
