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| 3 1/4 Tasse | flour |
| 1/4 Tasse | sugar |
| 1 Teelöffel | Baking soda |
| 1 Teelöffel | baking powder |
| 3/4 Teelöffel | salt |
| 1/2 Tasse | margarine |
| 1 1/3 Tasse | buttermilk |
| 1/2 Tasse | Currants or raisins (optional for breakfast bread) |
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Preheat oven to 350°. Combine dry ingredients in a large bowl. Cut in margarine until mixture resembles coarse crumbs. Add buttermilk, mixing just long enough to moisten. Shape dough into a ball and knead on floured surface 10 times. Place on a greased baking sheet. Shape into a round loaf 2-1/2 inches thick and cut a 1/2 inch deep cross on top. Bake at 350° for 1 hour and serve warm. (May also be shaped into small 3x5 loaves and baked 20 to 25 minutes.) Yield: 1 large loaf.
Alice Lynn Overbey
(Mrs. Thomas L.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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