Irish Soda Bread
This recipe yields one buttery, crusty loaf that basically makes the best. toast. ever.
plus another tablespoon or so for the currants
1 stick cold unsalted butter, cut into squares
I make cheater's buttermilk with milk and lemon juice
Heat oven to 375 degrees Fahrenheit. Grease a cookie sheet or cover it with a sheet of parchment paper.
In a small bowl, mix 1 tablespoon of flour into the currants, and set aside. Barefoot Contessa says the flour keeps the currants from sinking to the bottom of the dough, and who am I to question her?
Mix together the flour, sugar, baking soda, and salt.
Beating on low, mix in the butter until fairly well blended. You'll probably still see little lumps of butter here and there, but that's okay.
Crack the egg into a small bowl and beat it with a fork.
Pour the egg into the buttermilk, give it a stir, and then add the buttermilk and egg to the flour and butter mixture while beating on low.
Mix just until everything comes together.
Add the currants and mix just until incorporated.
Turn the dough onto a floured board. The dough will be very wet and sticky.
Work enough flour into the bread to be able to knead it a just a few times.
Form the bread into a round loaf.
Move the loaf to the baking sheet.
With a sharp knife, cut a shallow X into the top of the bread dough.
Bake for 45 - 55 minutes, until golden brown and it sounds a little hollow when you knock on it. You can also try using a cake tester just to be sure - when it comes out clean, it's done.
Cool for a few minutes, and then enjoy Irish Soda Bread season! It'll be gone before you know it. And then it's Cadbury Egg season.
Irish Soda Bread