A BLONDE VINTAGE

4 cups all-purpose flour, plus extra for currants

4 tablespoons organic sugar

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice

1 3/4 cups cold buttermilk, shaken

1 extra-large free range brown egg, lightly beaten

1 teaspoon grated orange zest

1 cup dried currants

DIRECTIONS

Preheat the oven to 375 degrees and line a sheet pan with parchment paper. Next, combine the flour, sugar, baking soda, and salt in the bowl of your stand mixer fitted with a dough hook or paddle attachment and slowly add the butter while mixing on low speed until the butter is combined into the flour.

With a fork, lightly beat the buttermilk (don’t have buttermilk? See note at the bottom of this recipe), egg, and orange zest together in a measuring cup and with your mixer on low, slowly add the buttermilk mixture to the flour mixture. Next, toss your currants with small spoonful of flour and mix into the dough. Your dough will be very wet.

Last, place the dough onto a well-floured board and knead it a few times into a round loaf and place the loaf on the prepared sheet pan. Lightly cut an X into the top of the bread with a serrated knife and bake for 45 to 55 minutes, or until a toothpick comes out clean. Cool on a baking rack (we just bought these and love them!) and serve with lots of butter! Yum!

Note: If you do not have buttermilk on hand, no fear! Just make your own! For every cup of regular milk, add one tablespoon of vinegar to the milk and let sit for about 5 minutes before mixing into the recipe. Presto! You’ve made your own buttermilk.

If you’re looking for another easy recipe, consider making this amazing Banana Bread that tastes just like what you’d find in Hawaii!