1. Preheat oven: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper, or lightly grease a 9-inch cast iron skillet — either works beautifully.  Set one of your oven racks to the middle, this bread doesn’t bake well at the top or bottom of the oven. 

2. Mix wet ingredients: In a small bowl or measuring cup, whisk together 1 3/4 cups buttermilk, cold and 1  large egg. Set aside.

3. Combine dry ingredients: In a large bowl, whisk together 4 1/4 cups all-purpose flour, plus more for your hands and surface, 3 tablespoons granulated sugar, 1 teaspoon baking soda, and 1 teaspoon salt.

4. Cut in the butter: Add the cold cubed 5 tablespoons unsalted butter, cold and cut into small cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. Don’t overwork it — those little butter pockets are what give you a tender crumb. This is exactly the same technique as making scones or pie crust.

5. Add currants and orange zest: Stir in the 1 cup dried currants (or raisins if you prefer) and 1 tablespoon orange zest (from about 1 large orange). The orange zest is my addition — it adds a subtle brightness that I really love with the currants.

6. Bring the dough together: Pour the buttermilk-egg mixture over the flour mixture. Using a wooden spoon or a rubber spatula, stir until just combined. The dough will be shaggy and sticky — that is exactly what you want. Do not overmix.

7. Shape the loaf: Turn the dough out onto a lightly floured surface. With lightly floured hands, gently bring it together and shape it into a round loaf about 8 inches across. It doesn’t need to be perfect — a rustic look is part of its charm. Transfer to your prepared pan. Using a sharp knife, score a deep X across the top, going about 1 inch deep. This helps the bread bake through the center.

8. Bake: Bake for 45 to 55 minutes, until the crust is deep golden brown and the bread sounds hollow when you tap the bottom. If the top is browning too quickly, tent loosely with foil after the 30-minute mark.

9. Honey butter finish: While the bread bakes, mix together 2 tablespoons unsalted butter, softened and 1 tablespoon honey until smooth. The moment the bread comes out of the oven, brush the top generously with the honey butter. Let it rest for at least 10 minutes before slicing — I know it’s hard to wait!

10. Serve: Slice and serve warm with extra butter, a good jam, or simply as-is. This bread is best the day it’s baked, but wraps well and keeps at room temperature for 2 to 3 days.