Step 1

Preheat the oven to 425°F. Flour a 9- or 10-inch cast-iron skillet, or line a baking sheet with parchment paper.

Step 2

Place the flour, sugar, baking soda, and salt in a large mixing bowl. Mix with a rubber spatula to combine.

Step 3

Using the coarse holes of a box grater or hand grater, grate the butter directly into the bowl of flour. Add the currants or raisins to the bowl. Gently mix with a rubber spatula to distribute butter pieces and dried fruit.

Step 4

Whisk together the buttermilk and egg in a medium bowl, then pour over the flour-butter mixture. Gently mix the wet ingredients into the dry with a rubber spatula, working until they combine in a tacky dough.

Step 5

Turn dough onto a well-floured work surface. Shape into a round loaf, and use a sharp knife to score an “X" into the top. Carefully transfer loaf to the center of the floured skillet.

Step 6

Bake the loaf on middle rack of oven until it is golden brown and sounds hollow when tapped, 40-45 minutes.

Step 7

Check to see that bread is done. Remove from oven or add time as needed.

Step 8

Allow bread to cool for at least 1 hour before slicing and serving. Leftover Irish soda bread can be kept in an airtight container for up to 3 days, or frozen for 3 months.