Submitted to us from our friend Carolyn and adapted from The Sweeter Side of Amy’s Bread by Amy Scherber.
Ingredients:
- 1 c buttermilk
- 1 xlarge egg
- ¾ t baking soda
- 2 c G-F flour blend
- 1 t xanthan gum
- 3 T light brown sugar
- ½ t baking powder
- ½ t salt
- 2 T butter-unsalted
- ½ c currants or raisins
- 1 ½ t caraway seeds
Note: if the flour blend has xanthan gum do not add.
Method:
Preheat oven to 400F
Prepare baking sheet with lightly oiled parchment or use a silicone baking mat
In a medium bowl, combine the buttermilk, eggs and baking soda and set aside.
In the bowl of a food processor combine the flour, xanthan gum, sugar, baking powder and salt.
Pulse several times to combine the dry ingredients then add the butter while continuing to pulse to create pea sized butter/flour bits.
Transfer the flour mixture to a large bowl.
Add the dried fruit and caraway seeds to the flour mixture and combine evenly.
Add the buttermilk mixture to the flour folding the dry flour to the liquid buttermilk mixtures – the dough will be very thick.
Using a rubber spatula and wet hands, shape the dough into a ball and transfer to the baking sheet.
Using a sharp knife, score the dough into 5 sections.
Lightly dust the loaf with additional flour.
Bake for 45 -55 minutes until the bread is baked thru – internal temp of finished bread is 200 F – use foil to tent the bread if it is becoming too dark too quickly.