Irish Soda Bread

This is a very basic, very simple recipe for Irish Soda Bread. Since the recipe states that the bread is best within the first few hours of baking, I cut the recipe in half to avoid ending up with hard leftovers. I used Cup4Cup gluten-free flour and added 1/2 cup of currants. The only modification I made was to beat the dough for 3 minutes on high in my mixer to add some air to the gluten-free flour. I baked the bread in an 8-inch cake pan, and it was ready after 50 minutes. I sliced the loaf and stored the leftover loaf wrapped in plastic and then foil in the refrigerator. It was good toasted the next day.