Irish soda bread (unleavened bread)

Ingredients:

• 4 cups of premium flour, plus a little extra for the raisins
• 4 tbsp sugar (if you like your bread less sweet, use only 2 or 3 tbsp)
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 55g cold butter, cut into 1cm cubes.
• 1.75 cups cold sour milk, shaken
• 1 very large egg, lightly beaten
• 1 teaspoon finely grated orange zest
• 1 cup currant raisins

Preparation:

1. Preheat oven to 190°C. Line a baking sheet with parchment paper.
2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until combined.
3. Lightly beat the buttermilk, egg, and orange zest in a measuring cup with a fork. With the mixer on low speed, slowly pour the resulting liquid into the flour mixture. Combine the raisins with 1 tablespoon of flour and fold into the dough. It will be very wet.
4. Turn the dough out onto a well-floured board and knead it briefly to form a round loaf. Place the loaf on the prepared baking sheet and make a shallow X in the top with a serrated knife.
5. Bake for 45–55 minutes, or until a toothpick inserted into the loaf comes out clean. The loaf should sound hollow when tapped.
   
   Cool on a wire rack. Serve warm or at room temperature.