* 4 cups all-purpose flour, plus 1 tbsp
* 1 tsp baking soda
* 1 tsp salt
* 1/2 stick unsalted butter
* 1 3/4 cup buttermilk
* 1/4 cup maple syrup (sub for honey)
* 1 egg
* 1 cup dried currants (sub for raisins )
Add flour, baking soda and salt to the bowl of a stand mixer. Using the paddle attachment mix these dry ingredients for 10 seconds.
Add the butter, roughly chopped into small pieces. Mix on low speed until butter is somewhat incorporated into the flour (about 45s to 1 minute)
In a medium bowl combine the buttermilk, maple and egg and whisk the mixture.
Slowly pour the buttermilk mixture into the flour, while the mixer is running on medium-low speed.
When all the liquid has been poured in continue to mix for another 30 seconds. Don’t over mix it.
Note the batter is rough, sticky and misshaped.
In a saparate bowl add currants and stir in 1 tbsp of flour.
Add currents to the batter and mix on low speed for another 30-seconds, just enough to evenly distribute the currents into the batter.
Dump the batter on to a well floured surface. Without overworking the dough form into a ball. Using a sharp knife or pizza slicer, cut a ‘x’ on top of the bread then transfer the bread to a baking sheet lined with parchment paper.
Bake irish soda bread on 375F degrees for 45-50 minutes. Let bread cool on a cooling rack for a few minutes before serving.