Black Currant Balsamic and Blood Orange Irish Soda Bread

4 c. flour (plus 1 cup for kneading)
4 Tbsp. sugar
1 1/2 tsp. salt
1 1/4 tsp. baking soda
1 Tbsp. cold butter, cubed
1/4 c. Blood Orange Olive Oil
1 1/2 c. buttermilk
1 egg
1 c. raisins
1 c. Black Currant Balsamic
raw sugar, for sprinkling

Place raisins with Black Currant Balsamic in a bowl and let soak for at least one hour. Combine all dry ingredients into a bowl. Add the cubed butter and Blood Orange Olive Oil. Mix with your hands, breaking the butter up into tiny pieces, until fully incorporated.

In a small bowl, whisk the egg with the buttermilk. Add the buttermilk mixture and the drained raisins to the flour mixture.

On a floured surface, knead the dough with your hands, adding additional flour as needed. Shape the dough into a  round loaf. Place the dough on a baking sheet lined with greased parchment paper. Cut an "x" into the top of the loaf and sprinkle with raw sugar.

Bake in oven for 30 - 35 minutes until a toothpick comes out clean. The loaf should sound hollow when you tap it. Slice and serve warm or at room temperature.

serves 6 - 8


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