Quick and easy traditional bread recipe straight from Ireland, no yeast required! Use a cast iron skillet for that perfectly golden, crunchy crust.
- 4 cups unbleached, all purpose flour
- 3 tablespoons white sugar
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 large egg
- 4 tablespoons unsalted butter, cubed and chilled
- 1 3/4 cup buttermilk, well shaken
- 1 cup dried currants or raisins
- Preheat oven to 400°F. Prepare a cast iron pan or baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, salt and baking soda.
- Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
- Add currants and gently mix to combine.
- In a small bowl, whisk together egg and milk. Create a well in the center of the flour mixture. Gently fold together until incorporated and can be formed into a round ball shape.
- Turn the dough out onto a lightly floured surface. With lightly floured hands, knead for about 30 seconds, maintaining a round loaf shape. Place the dough onto the prepared pan. Score an X on the top of the dough.
- Bake for 45 minutes until golden brown and center is cooked through. Cover with foil if it gets too brown.
- Remove from oven and let cool on wire rack for 10 minutes. Serve warm with a pat of butter.