Irish Soda Bread

Happy Saint Patrick's Day! I think I may be about 5% Irish and that's enough for me to celebrate the holiday, but maybe not enough to feel the need to make my own corned beef. More my speed is making Irish Soda Bread. I make it every year and love it toasted with butter. I also prefer it with a few caraway seeds and some currants. My favorite recipe is from Ina Garten's Barefoot Contessa at Home . I added a small amount of caraway seeds to her recipe and a little more orange zest than called for in the recipe to give it a litte more flavor. The texture of the bread was good and so delicious when toasted and buttered.

Irish Soda Bread
from Barefoot Contessa at Home by Ina Garten
Makes 1 loaf

4 cups all-purpose flour, plus extra for currants
4 Tbsp sugar
1 tsp baking soda
1 1/2 tsp kosher salt (use less if using table salt)
4 Tbsp cold unsalted butter, but into 1/2 inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten (or 1 large egg and 1 egg yolk)
1 tsp grated orange zest (or a little more)
1 cup dried currants
1 tsp caraway seeds (optional)

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Combine the flour, sugar, baking soda, caraway seeds and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture into the flour mixture. Combine the currants with 1 Tbsp of flour and mix into the dough. It will be very wet. Empty 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 lightly cut an "X" into the top of the bread with a serrated knife. Bake for 45-55 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 warm or at room temp.