|White Pastry Flour||4 cups|
|baking soda||1 tsp|
|caraway seeds||1 tsp|
|unsalted butter||6 tbsp|
|dried currants||3/4 cup|
Heat the oven to 400F. Coat a loaf pan with cooking spray.
In a large bowl, whisk together the flour, sugar, salt, baking soda and caraway seeds. While stirring, mix in the melted butter until small lumps form and the butter has been evenly distributed. Gently stir in the currants.
In a small bowl, whisk together the egg and buttermilk. All at once, pour the egg-buttermilk mixture into the flour mixture. Stir gently but thoroughly, just until the flour mixture is moistened. Do not over-mix the dough or the bread will be tough.
Scoop the dough into the prepared pan and bake for 30-40 minutes, or until a wooden skewer or cake tester inserted at the centre comes out clean. Allow to cool in the pan for 5 to 10 minutes before turning out onto a wire rack. Serve warm with butter or jam.