Ina’s Irish Soda Bread

• 4 c flour, plus extra for currants
• 4 T sugar
• 1 tsp baking soda
• 1 1/2 tsp Diamond kosher salt
• 4 T (1/2 stick) cold unsalted butter, diced
• 1 3/4 c cold buttermilk, shaken
• 1 egg, lightly beaten
• 1 tsp grated orange zest (be sure to use it…the bread needs that little extra pizazz)
• 1 cup dried currants (optional)

Preheat the oven to 375 degrees.  Line a sheet pan with parchment paper.

In a medium-sized mixing bowl, whisk together the flours, sugar, baking soda, and salt. Using a mixer with a paddle attachment, a pastry cutter, a food processor – or even your fingers, work the butter into the flour mixture until it’s evenly distributed and no large chunks remain.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup.  Slowly add the buttermilk mixture to the flour mixture, mixing well – but being cautious not to overmix.  Combine the currants with 1 tablespoon of flour and mix into the dough.  The dough 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, making the cut about 1/2″ deep.  Bake for 45 to 55 minutes, or until a cake tester comes out clean and the bread is golden brown.  When you tap the loaf, it will have a hollow sound.

Cool on a baking rack.  Slice thinly. Serve warm or at room temperature.