- 4 cups all-purpose flour, plus extra for currants
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
- 1 3/4 cups cold buttermilk
- 1 extra-large egg, lightly beaten
- 1 Tbs grated orange zest
- 1 1/4 cup dried currants
Preheat oven to 375 degrees F and line a sheet pan with parchment paper.
In a bowl of an electric mixer using your paddle attachment add the flour, sugar, baking soda, and salt-. Add the cold diced butter and mix on low speed until the butter is mixed into the flour and small in size.
Beat the egg in the buttermilk and add the orange zest together in a measuring cup. With the mixer on low speed add to the flour mixture slowly the buttermilk with the beaten egg and orange zest. Don’t over mix and allow the dough to just come together. In a small bowl combine the currants with 1 tablespoon of flour and mix keeping the dough still “wet”
Place the dough on a well-floured board and give it a few kneads times into a round sized loaf. Take a knife a slice a large cross across the top about 1/4 in deep. Place the dough on the sheet pan lined with parchment paper. Place on center rack and bake 45 to 55 minutes and a toothpick comes out clean. Cool on a wire rack.
Recipe adapted from the Barefoot Contessa http://www.barefootcontessa.com/
Cooking time (duration): 15
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Recipe by yumm yumm yumm.
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