Directions:

Preheat oven to 425 F. Lightly spray with cooking oil a round baking pan or a baking sheet (if using flat sheet, the bread will spread out a little bit and not stay quite as round).

In a large mixing bowl, stir together flour, baking soda and salt; stir in currants or raisins.

Add 1-1/2 cups of the buttermilk and stir to combine. Continue slowly adding the remaining buttermilk until dough comes together. (Note: all of the buttermilk may not be needed.)

Turn dough out onto lightly floured work surface. Using hands, form loaf into a round loaf shape.

Place loaf onto prepared baking sheet or pan. Using a sharp paring knife, mark an "x" into the top of the dough. Lightly tent aluminum foil over the bread and bake in preheated oven for 20 minutes. Remove foil, and continue baking for 15-20 additional minutes or until a toothpick inserted into the center of the bread comes out clean.

Remove from oven. Let bread rest, uncovered, for 5 minutes. Remove from pan and place on cooling rack to come to room temperature.

Store in an airtight container to keep it fresh.