0: Cut this crusty bread in wedges to serve
1: Add two teaspoons grate lemon peel to complement the flavor of the currants
2: In a large bowl, combine the first six ingredients
3: Cut in the butter with a pastry blender or work it in with your finger
4: Mix the egg and buttermilk together and then add this mixture to the dry ingredients
5: Stir until well blended
6: Add the currants and stir the mixture well
7: Turn out on a floured surface and knead gently for 3 minutes or until the dough is smooth
8: Divide the dough into two pieces, shaping each into a round loaf
9: Place each in a greased 8 inch cake or pie pan,pressing it down until the dough fills the pan
10: Use a sharp knife to cut a 1/2 inch deep cross on top of each loaf
11: Bake in a preheated 375 F oven for about 40 minutes or until the bread sounds hollow when you thump it
12: Turn out on a wire rack to cool
13: Do not cut for about 4 hours
14: Makes 2 loaves
15: Origin: Hearth and Home Companion Shared by: Sharon Stevens From Gemini's MASSIVE MealMaster collection at www
16: synapse
17: com/~gemini