Description
A rustic loaf with a crusty exterior and soft interior, perfect for enjoying with butter or stew.
Ingredients
Scale
- 1 1/3 cups buttermilk
- 1 large egg
- 3 1/2 cups all-purpose flour, plus more for kneading
- 2 tablespoons cane sugar
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3 tablespoons cold unsalted butter, cubed
- 1 cup dried currants or raisins
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together the buttermilk and egg in a medium bowl.
- Combine the flour, sugar, baking soda, and salt in a large bowl.
- Add the cubed butter to the flour mixture and work until it resembles tiny peas.
- Incorporate the dried currants into the flour mixture.
- Make a well in the center and pour in the buttermilk mixture, stirring until a shaggy dough forms.
- Knead the dough gently on a floured surface until it forms a ball.
- Shape the dough ball on the baking sheet and score a 1/2-inch-deep cross on top.
- Bake for 45 to 50 minutes or until golden brown and sounds hollow when tapped.
- Cool for 10 minutes on the baking sheet before transferring to a wire rack.
Notes
Serve warm with butter or alongside Irish stew. Can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg