- 4 cups all-purpose flour, plus extra for currants
- 3 Tbs sugar
- 1 tsp baking soda
- 1.5 tsp kosher salt
- 4 Tbs (1/2 stick) cold Cass Clay unsalted butter, cut into 1/2-inch diced
- 1 3/4 cups cold Cass Clay buttermilk, shaken
- 1 extra-large egg, lightly beaten
- 1 tsp vanilla
- 1 cup dried currants
- Preheat the 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 the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
- With a fork lightly beat the buttermilk, egg, and vanilla together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 Tbs. of flour and mix into the dough. It will be very wet.
- Dump the dough onto 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 to 55 minutes, or until a cake tester comes out clean.
- Cool on a baking rack. Serve warm or at room temperature.