Ingredients
- 4 cups all-purpose flour, plus extra for currants
- 4 tablespoons sugar
- 1 teaspoon sodium bicarbonate
- 1 1/2 teaspoons kosher salt
- 4 tablespoons (1/2 stick) cold unsalted butter, reduce 1/2-inch dice
- 1 3/4 cups cold buttermilk, shaken
- 1 extra-large egg, gently beaten
- 1 teaspoon grated orange zest
- 1 cup dried currants
Directions
Preheat the oven to 375 levels F. Line a sheet pan with parchment paper.
Combine the flour, sugar, sodium bicarbonate, and salt within the bowl of the electric mixer fitted using the paddle attachment. Add some butter and blend on low speed before the butter is mixed in to the flour.
Having a fork, gently beat the buttermilk, egg, and orange zest together inside a calculating cup. Using the mixer on low speed, gradually add some buttermilk mixture towards the flour mixture. Combine the currants with 1 tablespoon of flour and blend in to the dough. It will likely be very wet.
Dump the dough onto a properly-floured board and knead it a couple of occasions right into a round loaf. Put the loaf around the prepared sheet pan and gently cut an X into the top bread having a serrated knife. Bake for 45 to 55 minutes, or until a cake tester arrives clean. Whenever you tap the loaf, it'll have a hollow seem.
Awesome on the baking rack. Serve warm or at 70 degrees.
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