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 teaspoon grated orange zest
- 1 cup dried currants
Directions
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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By ArmyMossWife
on January 11, 2012
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This recipe was SO easy. After reading some reviews, I did make some changes though. I used 6 tbl. of butter, added 1 tbl. baking powder, 1/2 C sugar(i like my breads sweet, lemon zest, raisins instead of currants and 3 tbl. of cinnamon. I decided to make it a breakfast type bread since I used raisins and then thought that cinnamon would go great with it. I also baked it for 55 minutes at 350. It smelled and tasted great. It looked like a gourmet loaf from Panera. Big wow factor.
By epicureancruiser
Sammamish, WA
on December 17, 2011
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I'm glad to see that someone else (DallasBUBearhas the same problem with the bread while baking. I've made this bread four times and everytime the bottom stays on the silpat or parchment and the rest of the loaf raises, so it turns out looking like a big mushroom. It tastes great though, just not pretty.
By arefeh
on December 17, 2011
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OMG is the word to describe it, easy, delicious, and we had it for desert after dinner!!!! how easy is that??? thanks Ina adding to that is: I reduced the sugar by half, added rosemary into the mixture, and on top with grated parmejan, and, omg again.
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