The bread gets its name because it is leavened with baking soda rather than yeast, making it a great option for beginning bread bakers.
1/2 cup heavy creamIn a medium bowl, submerge the currants in the orange juice, cover with a dish towel or plate, and soak at room temperature for at least 2 hours and up to overnight.Position a rack in the middle of the oven and preheat to 375 degrees. Line a large, rimmed baking sheet with parchment paper or a silicone liner.Drain the currants, discarding the orange juice or saving it for mixing into tea or sparkling water .
Re-flour your hands and gently knead the dough, turning and folding it over itself, just until it is somewhat firmer, sprinkling more flour on your hands or the work surface as needed. Try not to add too much more flour to the dough. If any currants fall out, just poke them back in. Divide the dough in half, shaping each portion into a round loaf 5½ to 6 inches in diameter, positioning any seams on the bottom. Do not flatten the loaves, making sure they are shaped more like mounds.
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