So easy to put together, feel free to shape it to a dome shape, cut an “X” on top and it turns our beautifully! Thanks, Ina!
PREPARATION TIME
Prep Time: 20 min
Cook Time: 50 min
Total Time: 1 hr, 15 min
INGREDIENTS
4 c (480g) AP Flour, plus a an extra Tablespoon for the currants
4 T Granulated Sugar
1 t Baking Soda
1 1/2 t Kosher Salt
4 T (1/4 cup, or 1/2 stick) Unsalted butter, cut into 1/2” dice
1 3/4 c (414 ml) Cold Buttermilk
1 Extra-Large egg (I used 1 large egg), lightly beaten
1 t Grated Orange Zest (from about 1/2–3/4 of an orange)
1 c Dried Currants (or raisins, any color)
instructions
Preheat oven to 375F for Conventional, 360F for Convection. Prepare a sheetpan by lining with Parchment or spraying with Non-stick spray.
In the bowl of a stand mixer, or a large bowl, combine the flour, sugar, baking soda and salt. Add the cubes of butter. Using a stand mixer with a paddle attachment or a hand mixer, with mixer set on low, combine until the butter is nicely mixed into the dry ingredients – about 10-20 seconds is all it takes.
Into a measuring cup, measure the buttermilk. Add the egg and the orange zest, and beat lightly with a fork to combine.
With mixer at low speed, slowly pour the wet ingredients into the dry. Add a tablespoon of flour to the currants, mix a bit and add the currants to the dough, being careful not to overmix. The dough will be very wet.
Onto a well-floured board, dump the dough. Knead it a few times and shape into a round loaf. Using a sharp knife, lightly cut an “X” across the loaf, about 1/2-3/4” deep. Bake loaf 45-55 minutes until deep golden brown. A cake tester should come out clean and loaf should sound a bit hollow when tapped.
Cool on a baking rack. Serve warm, toasted, or at room temperature.
