Sift flour, sugar, baking powder, baking soda and salt in a medium to large mixing bowl.

2.Stir in currents, then buttermilk until blended. Dough will be sticky.

3.Turn out dough onto a lightly floured pastry cloth or board and knead for about 5 to 10 minutes.

4.Shape into an 8” round and place onto an uncreased pan. Then, cut a cross in the top of the dough with a sharp knife. 1.Regina placed it on the Pampered Chef Large White Round Stone. (I happen to love this round stone, great for pizza too)

2.For a smaller size I split the dough into two and placed on the Pampered Chef Large Bar Pan.

3.For both, she baked on parchment paper only because the stones were not fully seasoned yet.

5.Bake in a moderate oven of 375 degrees for 45 minutes for the 8” and 35 to 40 minutes for the half size.

6.Remove from over and cool

7.Optional Glaze: 1.Mix 2 tbsp sugar and 2 tbsp hot water

2.Brush some or all on hot loaf

3.Bake 5 to 10 minutes longer or until richly golden. Enjoy!