DLB Irish Soda Bread with Currants

RECIPE

Servings 1 large loaf | Prep Time 20 min | Total Time 1 hour

INGREDIENTS

• 480 grams all purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon kosher salt

• 70 g granulated sugar

• 1 stick unsalted butter, room temperature (or microwaved for about 12 seconds from fridge)

• 1/2 cup currants

• 1 cup buttermilk (+ 1 T, if needed)

• 1 extra large egg (approximately 60-65 g)

  —————————

• Additional 1/3 cup unsalted butter, melted for brushing loaf several times while baking

————-

Parchment Paper

Cookie Sheet

Steel dough scraper

Pastry brush

DIRECTIONS

1. Preheat Oven to 375 F.

2. Line baking sheet with parchment paper.

3. Measure out and combine the dry ingredients.

4. Add the butter to the dry ingredients and with your fingers, combine thoroughly to form a “crumb-like” flour combination.

5. Add the currants to the flour butter mixture.

6. In a small bowl, whisk together the egg and the buttermilk.

7. Add all the the egg-buttermilk mixture to the dry ingredients and use your hands until just combined.

8. Transfer ball of dough to a lightly floured surface and knead lightly.

9. U se dough scraper to shaper

10. Shape the entire ball into a 7” round (about 2 1/2 ” high) and place mound on the parchment paper covered cookie sheet.

11. Use a sharp knife to make a giant “X” on the loaf of the bread, 1’ deep.

12. Place pan with bread into oven and set timer for 35 minutes.

13. After 10 minutes, brush with melted butter and repeat brushing 2 more times (every 10 minutes) until the bread is done.

14. Half-way through the baking, rotate the pan to ensure that the bread bakes evenly.

15. Bread will become golden brown as it bakes.

16. To test for doneness, the bread should be at least 190 degreed (measured by placing thermometer 1 “ down into the center.)

17. Once done, gently transfer to baking rack to cool before cutting.