Waaaaaaaay Better Irish Soda Bread!

4 cups all-purpose flour
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons frozen unsalted butter, grated
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried raisins, tossed in 1 Tablespoon flour

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

 Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is thoroughly mixed into the flour.

Lightly beat the buttermilk, egg, and orange zest together in a liquid measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead gently 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 to 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 temperature.

To make half-loaf*:

2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking soda
3/4 teaspoons kosher salt
2 tablespoons frozen unsalted butter, grated
7/8 cups cold buttermilk, shaken**
1 small egg, lightly beaten
1/2 teaspoon grated orange zest
1/2 cup dried raisins, tossed in 1/2 Tablespoon flour

Follow the directions as stated above, but bake for 35-40 minutes.

*Why would you want a half-loaf? Well, other than maybe you don't need a giant loaf, you may want to make one loaf with raisins, and one loaf without.

**The easiest way I have found to measure this is to just eyeball half-way between 3/4 cup and 1 cup.

Based on this recipe.