A slightly non-traditional, lightly sweetened, Rosemary Orange Irish Soda Bread. Its crust, craggy crust lends a soft, scone-like interior. If this is wrong, I don’t want to be right.
1/2 c. buttermilk (Kalona Buttermilk is my favorite)
1 large egg, cold
1 tbsp. orange zest (about 1 orange)
2 c. unbleached all-purpose flour, plus more for shaping
1/4 c. pure cane sugar
1 tbsp. fresh rosemary, roughly chopped (see storage tip below)
1/2 tsp. baking soda
1/2 tsp. kosher salt
3 tbsp. unsalted butter, cold
heaping 1/4 c. dried currants
- Preheat the oven to 375°F, and line a baking sheet with parchment paper or a Silpat. Set aside.
- Combine the wet ingredients in a liquid measuring cup and whisk together.
- In a large bowl, prepare the dry ingredients. Whisk together the flour, sugar, rosemary, baking soda, and salt. Cut the butter into thin shreds and combine into the flour mixture either with a pastry knife or by rubbing the butter into the flour until it resembles a coarse, crumbly meal.
- Pour in the wet ingredients, and stir together with a fork. Once it’s nearly combined, stir in the currants. Turn the dough out onto a lightly floured surface, also flouring your hands as a barrier to the dough. Press dough out, cut in half, and stack a couple times until all the little bits are incorporated.
- Shape the dough into a round, about 5″ wide and 3″ tall, patting the exterior with a very light coat of flour. Place on the prepared baking sheet. Cut an X in the middle, about 1/2″ deep. Bake for about 45-50 minutes, tenting with foil at the 35-40 minute mark to prevent over browning. Loaf is ready once golden, a tooth pick comes out clean from the center, and a knock to the bottom is hollow. Remove from oven.
- Allow to cool until warm before serving, about 20-30 minutes. Best served same day. Leftover bread can be thinly sliced, toasted at 400°F for 5 minutes on each side, and turned into crackers.
If your dough is too dry, add a splash of buttermilk to bring together. Too wet? Add flour.