Black Currant Balsamic and Blood Orange Irish Soda Bread
4 cups all purpose flour (plus 1 additional cup for kneading)
4 Tbsp sugar
1½ tsp Seasons Himalayan Pink Premium Salt
1¼ tsp baking soda
1 Tbsp butter, cold, cubed
2 oz Seasons Blood Orange Fused Olive Oil
1½ cups buttermilk
1 cup raisins
Seasons Black Currant Balsamic Condimento
Tools Needed: Baking Sheet, Parchment Paper, Cooling Rack
Place raisins in a bowl and add enough Black Currant Balsamic to cover. Let soak for at least one hour, or up to one day. Drain raisins and set aside.
Preheat oven to 375 degrees.
Combine all dry ingredients into a bowl and stir. Add the butter and oil. Mix with your hands, breaking up the butter into tiny pieces, until fully incorporated. In a small bowl, whisk egg together with buttermilk. Add the buttermilk mixture and raisins to the flour mixture. Do not add any residual balsamic that was not soaked up by the raisins.
In the bowl, or on a floured surface, knead the dough with your hands, adding additional flour as needed. Shape into a nice loaf. Place dough on a baking sheet lined with greased parchment paper. Cut an ‘X’ into the top of the loaf.
Bake in oven for 30-35 minutes, until a toothpick or cake tester comes out clean when inserted into the loaf. The loaf should sound hollow when you tap it.
Let cool on a cooling rack. Serve warm or at room temperature.