Currant Toasting Bread

4 C all-purpose flour
2 T sugar
2 tsp baking soda
1/4 C margarine
2/3 C dried currants, plumped
1/2 C lemon juice
1 C skim milk

Mix flour, sugar, and soda. Cut in margarine until particles are the size of rice grains. Toss in currants. Mix lemon juice and milk. Add half to dry ingredients and mix quickly. Add remaining liquid and mix only until blended.

Lightly knead dough about 10 times on a floured surface and shape into a round loaf. Transfer to a nonstick baking sheet. Bake for 35 to 40 minutes at 375°. Cool on a wire rack. Lightly toast slices of bread in an oven or toaster oven. Cut only as many slices as will be eaten at one time; store cut loaf tightly wrapped in freezer.

Suggestions:

• The lemon juice does not add flavor to this bread. For a lemony fragrance and taste, add the grated rind of one to two lemons. Serve with low-sugar blackberry jam.
• Make 12 biscuits by pulling off clumps of dough and placing them on a baking sheet.
• Flatten the tops slightly. Bake for 30 to 35 minutes, or until lightly browned.