1 loaf
BREAKFAST
Ina Garten At Home (p. 234)
Orange - 1
All-purpose flour - 4 cups
Sugar - 2 tbl
Baking soda - 1 tsp
Dried currants - 1 cup
Unsalted butter - 1⁄2 stick
Buttermilk - 1 3⁄4 cups
Egg - 1
Orange - zest to yield 1 tsp
Unsalted butter - keep cold and dice into 1/2-inch cubes
Buttermilk - shake well
Egg - lightly beat
Preheat the oven to 375 degrees. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and 1 1⁄2 tsp salt in the bowl of an electric mixer fitted with a paddle attachment (or combine by hand). Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lihgtly beat the buttermilk, egg and orange zest together in a measuring cup. With the mixer on low, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tbl of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lighly 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. When you tap the loaf it will have a hollow sound.
Cool on a baking rack. Serve arm or at room temperature.