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Oat Currant Bread


  • 1 3/4 cups buttermilk
  • 2 cups quick cooking oats, uncooked
  • 1/2 package dried currants
  • 2 cups flour
  • 1/4 cup sugar
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/3 cup shortening
  • 2 eggs


Preheat oven to 350 degrees F. Grease 2 quart round casserole dish. In saucepan over medium high heat, heat buttermilk until very hot but not boiling. Remove from heat. Stir in oats and currants. Set aside. In large bowl, mix dry ingredients. Cut in shortening with pastry cutter until it resembles coarse crumbs. In cup, beat eggs slightly. Remove 1 tsp. beaten egg and reserve. Stir oatmeal mixture and beaten eggs into flour mixture just until flour is moistened (dough will be sticky). Turn dough onto well floured surface. Gently knead. Shape into a ball and place into a casserole. In center of ball, cut 4 inch cross about 1/4 inch deep. Brush with remaining egg. Bake at 350 degrees F for 1 hour.


By Robin from Washington, IA

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