Irish Soda Bread

Irish Soda Bread

St. Patrick’s Day is upon us, and you can’t have corned beef and cabbage without a side of Irish soda bread. This is the easiest bread you’ll ever make, so there’s no need to buy it at the store. It takes just minutes to prep and can be baking in the oven while you get the rest of your meal ready and on the table. Don’t forget to serve it with lots of Irish butter.

  • 4 cups all-purpose flour, plus extra for currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch cubes
  • 1 3/4 cups cold buttermilk, shaken
  • 1 egg, lightly beaten
  • 1 cup dried currants

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

Lightly beat the buttermilk and egg in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.

Combine the currants with 1 tablespoon of flour and mix into the dough. It will be a very wet dough.

Dump the dough onto a floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.

Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool slightly on a baking rack. Serve warm or at room temperature.

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