A great, hearty bread with zest that awakens the flavors of any sandwich fillings.

COUNTY CORK BREAD

3 Cups Flour
1/4 Cup Sugar
3 Tsp Baking Powder
1/4 Cup Butter, softened
1 1/3 Cup Buttermilk
Zest, 1 orange and 1 lemon
Juice of 1 orange and 1 lemon
1 Tsp Baking Soda
1 Whole Egg
1 Egg, Separated
1 Cup Raisins, Golden or Black, to preference
1/2 Cup Currants
2 Tbl Caraway Seeds, crushed

Pre-heat oven to 400°F. Soak currants and raisins for 10 min in orange/lemon juice and drain well. Sift the flour, sugar and baking powder into a large bowl. Work butter in with your hands. Set aside.
In a separate bowl, mix remaining ingredients except for one egg yolk, and then add to the dry mixture. Lightly grease an ovenproof skillet with lard or shortening. Spread dough in pan and top with beaten egg yolk. Bake for 35-45 min or until nicely browned. Remove immediately from pan when finished baking. Cool on a baking rack.