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Ingredients

Prep Notes (one per line) Instructions

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, while gazing at the pan with pure, unreasonable devotion.

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.