4 to 4 1/2 c. all-purpose flour, unsifted
1 tsp. salt
3 tsp. baking powder
1 tsp. baking soda
1/4 c. sugar (optional)
1/8 tsp. ground cardamom or coriander (optional)
1/4 c. butter
1 egg
1 3/4 c. buttermilk

In a large bowl stir together 4 cups of the flour, salt, baking powder, soda, and sugar and cardamom (if used) until thoroughly blended. Cut in butter with a pastry blender or two knives until crumbly. In a separate bowl, beat egg slightly and mix with buttermilk; stir into dry ingredients until blended. Turn out on a floured board and knead until smooth (2 to 3 minutes).

Divide dough in half and shape each half into a smooth, round loaf; place each loaf in a greased 8-inch cake or pie pan. Press down until dough fills pans. With a razor blade or sharp, floured knife, cut crosses in tops of loaves, about 1/2 inch deep.

Bake in a 375 degree oven for 35 to 40 minutes or until nicely browned. Makes 2 loaves.

CURRANT SODA BREAD: Follow recipe for Irish Soda Bread (above), including sugar but omitting cardamom and coriander. After cutting in butter, add 2 cups currants or raisins and 1 1/4 teaspoons caraway seed (optional). Add egg and buttermilk and proceed as directed in recipe.