Nobody knows for certain whether the Irish or Native Americans first made this bread, although the readily available and inexpensive ingredients of wheat flour, salt, baking soda, and soured milk popularized it for many. Today, we enjoy it with currants and spread with butter or honey.
STEP ONE – Preparations
- Preheat the oven to 450°F.
- Lightly spray a large baking sheet with canola spray.
- Get out a small glass measuring cup and a large mixing bowl.
- Set up a cooling rack.
STEP TWO – Make the Dough
1 cup milk
3 tablespoons white vinegar
4 cups all-purpose flour
3 tablespoons white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
4 tablespoons cold unsalted butter
1 large egg
½ cup currants or diced raisins
- In the small glass measuring cup, combine the milk and vinegar and let sour for 5 minutes.
- In the large mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt.
- Cut the butter into small pieces, add to the dry ingredients, and use your fingers to incorporate until the texture resembles coarse crumbs.
- Add the soured milk, egg, and currants and mix until the ingredients form a ball of dough.
STEP THREE – Bake the Bread
- Shape the dough into a 7-inch-round and 1-inch-thick circle and place on the baking sheet.
- Bake for 30 minutes.
- Cover with aluminum foil and bake for another 10-15 minutes or until lightly browned.
- Cool the bread on the cooling rack for 5-10 minutes.
- Cut the bread into slices and enjoy as a snack or side.
Recommended Serving Size: 1 slice (⅛ of bread)
Exchanges: 2 starch