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Updated: July 21, 2012 6:02AM


4 cups all-purpose flour, plus 1 tablespoon extra for currants

4 tablespoons sugar

1 teaspoon baking soda

1½ teaspoons kosher salt

4 tablespoons (

1/2 stick)
cold, unsalted butter,
cut into
1/2 -inch dice

1¾ cups cold buttermilk, shaken

1 extra large egg, lightly beaten

1 teaspoon grated orange zest

1 cup dried currants

Preheat oven to 375 degrees.

Line a sheet pan with parchment paper. In bowl of an electric mixer fitted with a paddle attachment, combine 4 cups flour, sugar, baking soda and salt. Add butter, and mix on low speed until butter is mixed into flour.

In a measuring cup, using a fork, lightly beat buttermilk, egg and orange zest together. With mixer on low speed, slowly add buttermilk mixture to flour mixture. Combine currants with 1 tablespoon flour and mix into dough. Dough will be very wet.

Dump dough onto well-floured board; knead it a few times into a round loaf. Place loaf on lined sheet pan and, using a serrated knife, lightly cut an X into top of loaf. 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 baking rack. Serve warm or at room temperature.

From Ina Garten’s Barefoot Contessa at Home

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