Ingredients
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4 cups Bob's Red Mill ® Gluten Free 1-to-1 Baking Flour
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3 tbsp Sugar
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2 tsp Bob's Red Mill ® Baking Powder
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1 1/2 tsp Bob's Red Mill ® Baking Soda
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1 1/2 tsp finely chopped fresh Rosemary
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1 tsp finely grated Orange Zest
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1 tsp Kosher Salt
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1/3 cup unsalted Butter, cut into 1/2-inch cubes and chilled
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1 cup Currants or Raisins, soaked in 1/2 cup Irish Wiskey and then drained
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2 1/3 cups lowfat Buttermilk, cold
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1 Egg
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2 1/2 tbsp unsalted Butter, melted
Steps
1
Set a rack in the middle of the oven and preheat to 400°F.
2
In a large mixing bowl add the dry ingredients: flour, sugar, baking powder, baking soda, rosemary, orange zest and salt. Whisk to combine. Add the cubed butter to the flour mixture and use a pastry cutter or fork to work the butter until it becomes the size of small peas. Add the soaked (and drained) currants or raisins, and use a spatula to stir and combine.
3
Add the buttermilk and egg to a small mixing bowl and whisk to combine. Then, pour the wet ingredients into the flour mixture and use a spatula to work the dough until it starts to come together.
4
Turn the dough onto a lightly floured work surface. Form the dough into a 7-inch round and place in the cast iron skillet. Using a sharp knife, score a cross from end-to-end into the center of the loaf that’s 1 inch deep. Place the skillet into the oven and bake the bread for 50-60 minutes, or until the loaf has browned, is dry to the touch and a knife inserted into the center comes out clean.
5
Remove from the oven and place on a baking rack. Brush the loaf with melted butter if desired.
Comments
Recipe provided by Bob's Red Mill