4 c. sifted flour
1 tsp. salt
3 tsp. baking powder
1/2 tsp. baking soda
3/4 c. currants
1/4 c. cooking oil
1 3/4 c. buttermilk
1 beaten egg

Mix sifted flour with salt, baking powder and baking soda. Toss in currants. Add oil and buttermilk. Mix just enough to moisten dry ingredients. Turn out on floured surface. Knead lightly - 5 to 10 turns is enough. Dough should hang together, but be slightly sticky. Shape into 2 round mounds on a greased baking sheet. Cut a cross 1/4 inch deep and 1 to 2 inches long in each loaf. Coat each loaf with beaten egg. Bake at 350 degrees for 50 minutes. Loaf should sound hollow when tapped on bottom. Cool on rack before cutting.

NOTE: Sometimes the variation in flour does not use the full amount of buttermilk. Hold back 1/4 cup of buttermilk and use only if needed. If dough does turn out too sticky, kneading extra flour from the floured surface used for kneading will not make an appreciable difference in the finished product.