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cold unsalted butter, 1/2" thick dice
cold buttermilk, shaken
grated orange peel zest
Preheat oven to 375. Line a sheet pan with parchment paper.
Combine flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together. With the mixer on low speed, slowly add the buttermilk mixture into the flour mixture.
Combine the currants with 1 Tbls flour and mix into the dough. It will be wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on a prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.
Bake for 45 to 55 minutes, or until a cake tester comes out clean.
NOTE: When you tap the loaf, it will have a hollow sound.
Cool on a baking rack.
Serve warm or at room temperature.