I am a descendant of the Fanning clan. Our people came to the “New World” in time to fight in the Revolutionary War. And while they are just a quarter of who I am, I am fascinated by their history and who they became in their new homeland. So, on March 17th each year, I suddenly become 100% Irish instead of just a little bit. And this year, I served my non-Irish partner his first taste of Irish soda bread.

Irish Soda Bread

• 4 cups all-purpose flour, plus extra for currants (I like King Arthur)
• 4 Tablespoons sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 4 Tablespoons cold unsalted butter, cut into 1/2/ inch dice
• 1 3/4 cups cold buttermilk, shaken
• 1 extra-large egg, lightly beaten
• 1 teaspoon grated orange zest (1 1/2 if fresh)
• 1 cup dried currants
• 1/2-1 Tablespoon caraway seeds (optional)

Preheat oven to 375°. Use a silpat mat or parchment paper to line a sheet pan.

Combine the flour, sugar, baking soda, and salt in a bowl. With a pastry blender, add the butter and mix until butter is mixed into the flour, forming a grainy texture.

With a fork, lightly beat the buttermilk, egg, and orange zest (and caraway, if desired) together in a measuring cup. Slowly add the buttermilk into the flour mixture, using a wooden spoon to mix. The dough will be sticky.

Combine the currants with 1-2 tablespoons of flour to coat. Then add to the dough.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 55-65 minutes or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.