American-Style Irish Soda Bread

Step 1

1 In a medium bowl, submerge the currants in the orange juice, cover with a dish towel or plate, and soak at room temperature for at least 2 hours and up to overnight

Step 2

2 Position a rack in the middle of the oven and preheat to 375 degrees

Step 3

3 Line a large, rimmed baking sheet with parchment paper or a silicone liner

Step 4

4 Drain the currants, discarding the orange juice or saving it for mixing into tea or sparkling water (it will be quite sweet and thick)

Step 5

5 Line a rimmed baking sheet with a clean dish towel or paper towels and spread the currants on it to soak up any excess liquid

Step 6

6 Pat them dry

Step 7

7 In a very large bowl, whisk together the flour, sugar, caraway seeds, if using, baking powder, baking soda and salt

Step 8

8 Scatter the currants into the flour and fold them in with a flexible spatula until evenly distributed

Step 9

9 In a medium bowl or 4-cup measuring cup with a spout, whisk together the buttermilk, melted butter, cream, 1 egg and the oil until combined

Step 10

10 Pour into the flour mixture

Step 11

11 Generously flour your hands and use them to start stirring the dough together (do not use an electric mixer, but you can use a flexible spatula, if desired)

Step 12

12 Reach in and around the dough to lightly knead, turning it over and over until combined

Step 13

13 The dough should be slightly wet but not gloppy

Step 14

14 Add a bit more flour, 1 tablespoon at a time, if the dough feels too wet and is spreading

Step 15

15 Generously flour your work surface and turn out the dough

Step 16

16 Re-flour your hands and gently knead the dough, turning and folding it over itself, just until it is somewhat firmer, sprinkling more flour on your hands or the work surface as needed

Step 17

17 Try not to add too much more flour to the dough

Step 18

18 If any currants fall out, just poke them back in

Step 19

19 Divide the dough in half, shaping each portion into a round loaf 5 1/2 to 6 inches in diameter, positioning any seams on the bottom

Step 20

20 Do not flatten the loaves, making sure they are shaped more like mounds

Step 21

21 Place the loaves several inches apart on the prepared baking sheet (they will spread a little) but not up against the rim

Step 22

22 Combine the remaining egg with the water

Step 23

23 Brush the egg wash on the top and sides of each loaf

Step 24

24 Use a wet serrated knife to gently score an X no more than 1/4- to 1/2-inch deep into the top of each loaf

Step 25

25 Bake for 50 to 60 minutes, rotating the baking sheet from front to back halfway through, until the loaves are nicely browned and a knife inserted in the center comes out clean

Step 26

26 The loaves should also sound hollow when tapped on the bottom

Step 27

27 Cool completely on a wire rack, and rub off and discard any burned currants, if desired, before serving