Updated: July 21, 2012 6:02AM
MAKES 1 LOAF
4 cups all-purpose flour, plus 1 tablespoon extra for currants 4 tablespoons sugar 1 teaspoon baking soda 1½ teaspoons kosher salt 4 tablespoons ( 1¾ cups cold buttermilk, shaken 1 extra large egg, lightly beaten 1 teaspoon grated orange zest 1 cup dried currants
cold, unsalted butter,
cut into 1/2 -inch dice
4 tablespoons sugar
1 teaspoon baking soda
1½ teaspoons kosher salt
4 tablespoons (1/2 stick)
1¾ cups cold buttermilk, shaken
1 extra large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants
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