For your special Irish themed dishes, this quiche crust makes for a special finish that is both tasty and authentic.
This makes two pie crusts.
Ingredients
- Nonstick cooking spray
- cups white unbleached bread flour or all-purpose flour
- tablespoons granulated sugar
- tablespoon Ener-G baking soda
- tablespoon Featherweight baking powder
- large egg
- 1 cup lowfat buttermilk (with less than 130 mg sodium per 1 cup)*
- 1/2 cup unsalted butter, melted
- 1/2 cup dried currants
- 1/2 cup seedless golden raisins, not packed
- tablespoon caraway seeds
Directions
- Preheat oven to 325 F. Lightly coat a 5×9-inch loaf pan with nonstick spray, then dust lightly with flour; set aside. In a large bowl, combine the 3 cups flour, sugar, baking soda, and baking powder. make a well in the center of the flour mixture; set aside.
- In a medium bowl, lightly beat the egg; add buttermilk and melted butter. Stir in currants, raisins, and caraway seed. Add egg mixture all at once to flour mixture. Stir just until moistened.
- Turn out dough onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Transfer dough to the prepared loaf pan.
- Bake on middle oven rack about 1 hour or until a wooden toothpick inserted near the center comes out clean. Cool completely on a wire rack. Can store covered on the counter top or in the refrigerator.