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Irish Soda Bread
4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into
1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants
Preheat the oven to 375 degrees F. Line a sheet pan with
parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of
an electric mixer fitted with the paddle attachment. Add the
butter and mix on low speed until the butter is mixed into the
flour.
With a fork, lightly beat the buttermilk, egg, and orange zest
together in a measuring cup. With the mixer on low speed, slowly
add the buttermilk mixture to the flour mixture. Combine the
currants with 1 tablespoon of flour and mix into the dough. It
will be very wet.
Dump the dough onto a well-floured board and knead it a few
times into a round loaf. Place the loaf on the prepared sheet
pan and lightly cut an X into the top of the bread with a
serrated knife. Bake for 45 to 55 minutes, or until a cake
tester comes out clean. When you tap the loaf, it will have a
hollow sound.
Cool on a baking rack. Serve warm or at room temperature.
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