This is a lovely bread to have warm from the oven. Spread some Irish butter and enjoy it with a cup of tea. It’s a great start to your morning or an afternoon treat.
Ingredients:
- 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 cup dried currants
Preparation Method:
- Preheat the oven to 375°F.
- degrees. 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 with the flour.
- With a fork, lightly beat the buttermilk and egg 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 them 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. 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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