Whether it’s St. Patrick’s Day or any other day of the year, this easy loaf of the Best Irish Soda Bread will satisfy everyone! Delicous plain, warmed or toasted, or even French-Toasted!
You’ve heard the saying, “On St. Patrick’s Day, we’re all Irish!” Hmmm. Well, if being Irish means we eat some corned beef and cabbage, some Irish Soda Bread and down a pint of Guiness, then, count me in! I’m pretty sure I’m 0% Irish, but this bread certainly makes me wish I had at least one ancestor from the Emerald Isle!
Although it came from Ireland, Irish Soda Bread may not be as steeped in history as one would think. Apparently, baking soda (aka bicarbonate of soda) was introduced to Ireland around 1840. This means this traditional loaf with the cross on top – to repel the devil – is not even through its second century. But that shouldn’t stop us from making Irish Soda Bread for St. Patrick’s Day.
Irish Soda Bread with Currants does fall into a similar category of Scones, Biscuits and such. All of which are all quick to make and so satisfying to eat. So I’ve previously made a few recipes for Soda Bread. And none of them were as delicious (and, as deemed in my house, “addictive”) as this one from Ina Garten. Because this one contains currants, also known as “Zante Currants” or “Corinthian Raisins”, and a bit of orange zest. These lovely ingredients, together with the buttermilk and a touch of sweetness, form this magical flavor of which I just cannot get enough.
Luckily, this recipe makes a good-sized loaf, which, if wrapped tightly, can last 3-4 days. Which isn’t to say it will last that long. Consider me wishing I were Irish!
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Irish Soda Bread with Currants
From the incomparable Ina Garten, this Irish Soda Bread is a treat any day of the year. Light and airy, studded with currants and a bit of orange zest, with a crunchy crust, it is absolutely perfect! Warmed and buttered, toasted, or just by itself, it is perfect!
So easy to put together, feel free to shape it to a dome shape, cut an “X” on top and it turns our beautifully! Thanks, Ina!
- Prep Time: 20 min
- Cook Time: 50 min
- Total Time: 1 hr, 15 min
- Yield: 1 large loaf 1x
- Category: Breads
- Method: Baking
- Cuisine: Irish
- 4 c (480g) AP Flour, plus a an extra Tablespoon for the currants
- 4 T Granulated Sugar
- 1 t Baking Soda
- 1 1/2 t Kosher Salt
- 4 T (1/4 cup, or 1/2 stick) Unsalted butter, cut into 1/2” dice
- 1 3/4 c (414 ml) Cold Buttermilk
- 1 Extra-Large egg (I used 1 large egg), lightly beaten
- 1 t Grated Orange Zest (from about 1/2–3/4 of an orange)
- 1 c Dried Currants (or raisins, any color)
- Preheat oven to 375F for Conventional, 360F for Convection. Prepare a sheetpan by lining with Parchment or spraying with Non-stick spray.
- In the bowl of a stand mixer, or a large bowl, combine the flour, sugar, baking soda and salt. Add the cubes of butter. Using a stand mixer with a paddle attachment or a hand mixer, with mixer set on low, combine until the butter is nicely mixed into the dry ingredients – about 10-20 seconds is all it takes.
- Into a measuring cup, measure the buttermilk. Add the egg and the orange zest, and beat lightly with a fork to combine.
- With mixer at low speed, slowly pour the wet ingredients into the dry. Add a tablespoon of flour to the currants, mix a bit and add the currants to the dough, being careful not to overmix. The dough will be very wet.
- Onto a well-floured board, dump the dough. Knead it a few times and shape into a round loaf. Using a sharp knife, lightly cut an “X” across the loaf, about 1/2-3/4” deep. Bake loaf 45-55 minutes until deep golden brown. A cake tester should come out clean and loaf should sound a bit hollow when tapped.
- Cool on a baking rack. Serve warm, toasted, or at room temperature.
- Serving Size: 1/12 loaf
Keywords: Irish Soda Bread