Ingredients:
4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 ½ teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into ½ inch pieces
1 ¾ cups buttermilk, shaken
1 large egg, lightly beaten
1 cup dried currants
Directions:
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
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.
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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