Yield: 1 loaf
|3 cups||Unsifted all-purpose flour|
|1½ teaspoon||Baking powder|
|1½ teaspoon||Baking soda|
|¼ cup||(1/2 stick) butter|
|\N \N||Optional ingredients (see Note)|
1. Heat oven to 375'F. Grease baking sheet. In large bowl, combine flour, sugar, baking powder, baking soda, and salt. With pastry blender or 2 knives, cut the butter in until mixture resembles coarse crumbs. If desired, stir in optional ingredient.
2. Add buttermilk to dry ingredients and mix lightly with fork until mixture clings together and forms a soft dough. Turn dough out onto lightly floured surface and knead 8 or 10 times until dough is smooth.
3. Shape dough into ball. Place on greased baking sheet. Pat out to make a 7-inch round. With sharp knife, make ½-inch-deep cuts, scoring dough into quarters.
4. Bake dough 45 to 50 minutes or until loaf is well browned and sounds hollow when tapped on top. Remove to wire rack and cool completely before slicing. For easier slicing, wrap in a damp cloth and refrigerate.
Note: For variety, add ½ C dark seedless raisins or shredded Cheddar cbeese, or add 1 to 2 t caraway or poppy seeds to dough and sprinkle some additional seeds on top.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary