Ina Garten's Irish Soda Bread Recipe

Place flour, sugar, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined for 10 seconds or so.

Add the butter pieces and mix on low speed until butter is mixed with flour, about a minute.

Place the cold buttermilk in a large measuring cup and add the egg and orange zest. Whisk to combine.

While the machine is running on low, slowly add the buttermilk mixture. Run the machine until everything is combined for about a minute. You may have to stop the machine once to scrape the bottom.

Mix the currants with a tablespoon of flour in a bowl.

Turn the machine on low speed and add the currants. Mix until they are evenly distributed within the dough for about a minute. Don’t be alarmed, it should be a very sticky dough.

Sprinkle your kitchen counter with flour and transfer the dough on top. Knead for a minute or two and shape it into a round loaf.

Transfer the loaf onto the prepared sheet pan. Using a serrated knife, cut an X on top of the bread.

Bake for 40-45 minutes, or until it turns lightly golden brown. When tapped at the bottom, it should make a hollow sound.

Remove from the oven and cool on a wire rack. Serve warm or at room temperature.