This bread is crusty on the outside, but moist and fluffy on the inside and it is the perfect treat for St. Patrick’s Day. Not leavened by yeast, this bread is instead leavened with baking soda and buttermilk making it a “quick bread.” Our version of this bread is modified to include currants and orange zest for flavor. If currants are unavailable to you, simply substitute in raisins.
Yield: 1 loaf
4 cups (560 g) Cup4Cup Multipurpose Flour
¼ cup (50 g) granulated sugar
1 teaspoon (4 g) baking soda
2 teaspoons (5 g) kosher salt
4 tablespoons (55 g) cold unsalted butter, cut into small pieces
1 3/4 cups (420 g) cold buttermilk
2 large eggs
1 teaspoon grated orange zest
1 cup (160 g) dried currants or raisins
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Combine the Cup4Cup Flour, sugar, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is fully mixed into the flour.
- In a small bowl, lightly beat the buttermilk, eggs, and orange zest together. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon extra Cup4Cup Flour and mix into the dough. The dough will be wet and sticky.
- Transfer the dough onto a well floured work surface and knead it gently into a round loaf. Use well floured hands as needed to shape the dough. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a knife.
- Bake for 45 to 60 minutes, or until a cake tester comes out clean and it springs back when pressed. When you tap the loaf it will have a hollow sound. Cool on the baking sheet for at least 10 minutes. Serve warm or at room temperature.