Irish Soda Bread

I love holidays, because they're such a wonderful inspiration for cooking fun things.  I really like this bread because it's so simple to make and so rustic.  Most of all I love it because there's no yeast involved, which means no rising and punching.  It's traditionally made with dried currants, but you could use golden raisins or even dried cranberries.  I like the currants because they're so tiny and give just a hint of sweetness without being overwhelming.

4 C unbleached flour
1/4 C sugar
1 tsp baking soda
1 tsp salt
4 tbsp cold salted butter
1 3/4 C buttermilk, shaken
1 egg
1 tsp grated orange zest (optional)
1 C dried currants or other dried fruit
1 tbsp flour

 Add first 4 ingredients to your stand mixer and mix briefly.  Add cold butter in chunks and mix slowly until butter is slightly incorporated.  Mix buttermilk, egg, and orange zest and add while the mixer is running on low.  Mix only until dry ingredients are wet.  Stir the 1 tbsp of flour with the currants.  Add the currents to the mixer and mix until just combined.  Dump the dough onto a well floured surface and knead a few times.  Form into one large ball.  Cut a shallow x in the top of the dough.  Place the dough on a parchment lined sheet pan.  Bake at 375 degrees for 45 to 55 minutes.  Test to see if it is cooked in the middle with a toothpick.  Cool on rack.  Serve warm or cool.  Good toasted the next day .