4 cups (1L) all-purpose flour, plus extra for currants 4 Tbsp. (60 ml) sugar
1 tsp. (5 ml) baking soda
1 1/2 tsp. (7 ml) kosher salt
1/4 cup (60 ml) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups (425 ml) cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 tsp. (5 ml) grated orange zest
1 cup (250 ml) dried currants
Preheat oven to 375F (190C). Line a sheet pan with parchment paper. Combine flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add butter and mix on low speed until butter is mixed into flour. With a fork, lightly beat buttermilk, egg, and orange zest together in a measuring cup. With mixer on low speed, slowly add buttermilk mixture to flour mixture. Combine currants with 1 Tbsp. (15 ml) of flour and mix into dough. It will be very wet.
Dump dough onto a well-floured board and knead it a few times into a round loaf. Place loaf on prepared sheet pan and lightly cut an X into top of bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature.
Makes 1 loaf.
My family really likes this bread and it makes good toast for the next few days. Enjoy