Ingredients
Scale
- 4 cups all-purpose flour, plus 1 tablespoon for currants
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 4 tablespoons (½ stick) cold unsalted butter, cut into ½-inch dice
- 1 ¾ cups cold buttermilk, shaken
- 1 extra-large egg
- 1 teaspoon grated orange zest
- 1 cup dried currants
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a baking mat.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, and salt.
- With the mixer on low speed, add the butter and mix until the butter is incorporated into the flour mixture.
- In a separate small bowl, combine the buttermilk, egg, and orange zest. Lightly mix with a fork until just combined.
- Slowly add the buttermilk mixture to the flour mixture, mixing on low speed until just combined.
- In a small bowl, toss the currants with 1 tablespoon of flour, then add them to the dough and mix gently.
- Turn the dough out onto a well-floured surface. The dough will be wet.
- Flour your hands and knead the dough only a few times. Form it into a round loaf.
- Place the loaf on the prepared baking sheet. Using a sharp knife, lightly cut an X into the top of the dough.
- Bake for 45–55 minutes, until a toothpick inserted into the center comes out clean.
- Allow the bread to cool slightly before slicing and serving.
Notes
- No rising time is needed for this bread.
- Do not overmix or overknead, as this can make the bread tough.
- Delicious served warm with butter or jam.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Irish