This bread looks like a yeasted bread but it uses baking soda for its leavening. It is slightly sweet and delicious slathered in butter. I like it with and without added orange zest so I usually make one of each.
Ingredients
Instructions
- Preheat your oven to 375°F. Line two 8-inch round baking pans (or one 9-inch round baking pan) with parchment paper sprayed with nonstick spray and set aside.
- In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, cream of tartar, and sugar, and whisk to combine.
- Using a standard coarse grater, grate the cold butter into the dry ingredients, and mix gently to distribute the butter evenly through the mixture.
- Add the currants and toss to coat the pieces in the dry ingredients.
- Place 1 1/2 cups of cold buttermilk in a large measuring cup or bowl with a pour spout, add the eggs, and whisk to combine.
- Create a well in the center of the dry ingredients, add the buttermilk and egg mixture and mix gently to combine.
- Turn the dough out onto a lightly floured surface and knead gently just until it comes together. If making two loaves, divide the dough in half. Shape the loaf into a round with the center slightly higher. If making one loaf, it should be 9 inches in diameter. If making two loaves, each loaf should be 6 inches in diameter.
- With a sharp knife, cut a large “X” on the top about 1-inch deep.
- Bake until lightly golden brown and a toothpick inserted in the center comes out with a few moist crumbs, and the bread is firm to the touch (about 45 minutes).
- Remove from the oven and allow to cool in the baking pan for 10 minutes before turning out onto a wire rack to continue cooling for 30 more minutes. Remove any paper from below the bread.
- Slice and serve with butter. It is also excellent toasted the next day.
Notes
You can use raisins or golden raisins, in place of, or in addition to the currants.
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
