M2’s Soda Bread

6 tablespoons unsalted butter (see note)

3 cups unbleached all-purpose flour

1½ teaspoons salt

1 tablespoon baking powder

1 teaspoon baking soda

¾ cup sugar

1½ cups dried currants

1¾ cups buttermilk, room temperature

2 large eggs, well beaten, room temperature

Heat oven to 350 degrees.

Melt 2 tablespoons butter and set aside. Smear another 2 tablespoons butter over bottom and sides of a 10-inch cast-iron skillet. Cut a piece of wax paper to fit the bottom and coat lightly with cooking spray.

Sift together flour, salt, baking soda and sugar into a large bowl. Add currants and toss well, set aside.

In a medium bowl whisk together buttermilk, eggs and melted butter. Add to dry ingredients and mix just until ingredients are well combined. Spoon batter into skillet. Dot top with 1 to 2 tablespoons butter, cut in small pieces, sprinkle with sugar and make a cross in the top with your finger. Bake 60 minutes. Cool in skillet 15 minutes. Best served warm with butter and a cup of tea.

Serves 12.

Cook’s notes: Kerrygold Irish butter recommended. This also can be baked in two, 8-inch loaf pans. Reduce baking time to about 45 minutes.