Irish Orange Currant Soda Bread
- 2 cups all-purpose flour, preferably organic
- 2 tbsps light brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsps finely shredded orange rind (use a zester if you have one)
- 3 tbsps butter, plus more for greasing the baking sheet
- 1/2 cup currants, soaked in Meadery of the Rockies Medium Sweet Honey Wine until plump
- 3/4 cup full fat buttermilk
- 1 large egg, lightly beaten
- 1/2 tsp caraway seeds, or to taste
Preheat the oven to 375 degrees F. Grease a baking sheet or line a baking sheet with parchment paper, and grease with butter or non-stick spray; set aside. In a large mixing bowl stir together the flour, sugar, baking powder, baking soda, salt, and orange peel (a whisk makes the task easier). Cut in the butter with a pastry blender, or two knives until the mixture resembles coarse crumbs. Stir in the currants. Make a well in the center of the mixture.
In a small mixing bowl combine the egg and the buttermilk. Add all at once to the well in the center of the flour mixture. Stir just until moistened.
On a lightly floured surface gently knead dough to form a soft dough (about 4 or 5 times). Shape into a 7-inch round loaf.
Transfer the loaf to the prepared baking sheet. With a sharp knife, make 2 slashes across the top of the loaf to form an X, cutting all the way to the edge. Sprinkle the caraway seeds on the loaf. Bake 30 to 35 minutes or until golden, or until a small skewer inserted in the center comes out clean. Serve warm with some Irish Kerrigold butter. Enjoy!