This simply delicious bread is fun to make (and eat!) any time of year. It comes together quickly thanks to the reaction between baking soda and buttermilk, which helps it rise without the need for kneading. 

Preparation

Preheat oven to 350°F.

In a large work bowl, sift together flour, sugar, salt, baking soda and baking powder. Add 4 ounces small diced butter. Work the butter into the flour using your fingers or a pastry cutter until you have small ¼-inch pieces. Add currants, if desired, and mix until evenly distributed.

Add buttermilk and egg, then gently mix together with a fork or spoon. As soon as the dough begins to come together, turn out onto a floured work surface. The dough will be slightly tacky at this point. Gently knead the dough 3–4 times and then shape into a round loaf—be careful not to overwork the dough as it will become tough. 

Place loaf onto a baking sheet lined with parchment paper. Make an “X” in the top with a sharp knife, then coat with melted butter. Bake for 35–45 minutes, until loaf is golden brown and sounds hollow when tapped on the bottom. Serve warm with butter.