4 tbsp. butter, room temperature
4 c. all-purpose flour
1 tbsp. sugar
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/4 c. currants (optional)
1 egg
1 3/4 c. buttermilk

Work the butter into the flour with your fingers. Add the sugar, baking powder, baking soda and salt, still mixing with your fingers. When the mixture resembles coarse meal, beat the egg lightly with the buttermilk and add to the other ingredients. Stir with a wooden spoon until well blended. The dough should be soft.

Dust your hands lightly with flour and shape the dough into a ball. Place the ball on a flour-sprinkled pastry board and knead for 3 minutes. The dough should become smooth. Cut into 2 equal portions. Shape each portion into a ball and set both balls on a greased baking sheet. Gently press the dough with your palms until slightly flattened. With a very sharp knife dusted in flour, make 1/4 inch deep crisscross slashes on the top of each loaf.

Bake in a preheated 375 degree oven for 35 minutes or until golden and crusty. Slide the loaves from the baking sheet and cool on a wire rack.

For extra sweeter Irish Soda Bread: Add currants to the flour mixture before stirring in the egg and buttermilk.