Pediatric Dentistry of Garden City
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Get your aprons on and the mixing bowls out and whip up a
delicious batch of this classic favorite just in time for St. Patrick’s Day!
Ingredients
- 4 cups all-purpose flour, plus extra for currants
- 4 tablespoons of sugar
- 1 teaspoon of baking powder
- 1 ½ teaspoons kosher salt
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into ½ inch dice
- 1 ¾ cup cold buttermilk, shaken
- 1 extra-large egg, lightly beaten
- 1 teaspoon grated orange zest
- 1 cup dried currants
Directions
Preheat your oven to 375 degrees. Line a sheet pan with
parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl
of an electric mixer fitted with paddle attachment. Add the butter and mix on
low speed until the butter is incorporated with the flour.
With a fork, lightly beat 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
tablespoon of flour and mix into the dough. (It will be very wet.)
Place the dough on 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 and serve at room temperature!
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