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...this bread can be easily mixed together by children.
For St. Patrick's Day it makes an authentic contribution to the

6 Tbsp. butter
3 c. flour
1 1/2 tsp. salt
1 Tbsp. baking powder
1 Tbsp. baking soda
3/4 c. granulated sugar
1 1/2 c. dried currants
1 3/4 c. buttermilk
2 eggs, beaten well
1 Tbsp. caraway seed
Smear 2 tablespoons of the butter evenly in a 10 inch
cast-iron skillet or a 2 quart casserole. Line the buttered
skillet with a circle of waxed paper. Melt 2 more tablespoons
butter in a separate pan and set aside.
Preheat oven to 350 degrees. Sift dry ingredients together.
Add currants to dry ingredients and toss well to coat. Whisk
together buttermilk, eggs and melted butter. Add to the dry
ingredients along with the caraway seed, if desired. Mix just
until blended; do not overmix. Spoon batter into the prepared
skillet or casserole and smooth top gently with a spatula. Dot
the top with remaining 2 tablespoons butter. Bake until golden
brown and puffed, about 60 minutes. Cool slightly; remove from
skillet and cool completely on a rack or serve directly from
skillet. Cut into wedges. Makes 1 loaf; 6 portions.

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