Recipe Ingredients:
4 cups unbleached all purpose flour + a little extra for currants
5 TBLS sugar
1 TSP baking soda
1 1/2 TSP kosher salt
4 TBLS (1/2 stick) unsalted butter, cold and diced
1 3/4 cups cold whole buttermilk, shaken
1 X-large or jumbo egg, beaten
1 TSP grated orange zest
1 cup dried currants
1/2 TSP caraway seeds
Recipe Directions:
Preheat oven 375 & line a sheet pan with parchment paper.
Combine the all dry ingredients (not the currants).
Mix the butter into the dry ingredients.
Mix the currants with 1 TBLS of flour.
Combine all the wet ingredients. Then add the wet ingredients into the dry slowly. Add the currants. The mixture will be very wet.
Place the dough on a well floured surface and knead a few times. Either keep whole for one large loaf or cut dough in half for two loaves. Shape into a ball and cut 1/2 deep slice X on the top.
Bake 40-55 mins depending on the size loaf you choose or until a tester comes out clean .
Serve slightly warm or cool completely before wrapping.
Serve with butter or apple butter for an extra treat.