A thick slice of Traditional Irish Soda Bread, a generous smear of butter, and a cup of strong tea makes almost everything better. Buttermilk and baking soda are the magic ingredients in this fabulous yeast-free bread that needs no time to rise, and gets gobbled up fast.
Keyword bread, Irish
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Author Meggan Hill
4cupall-purpose flourplus extra
1 1/2teaspoonsKosher salt
4tablespoonsunsalted buttercold and cut into 1/2" cubes
1extra-large egglightly beaten
1teaspoongrated orange zest
Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
Combine flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add butter and mix on low speed until butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With mixer on low speed, slowly add buttermilk mixture to flour mixture.
In a small bowl, mix currants with 1 tablespoon of flour, then mix into the dough. Dough will be very wet.
Dump the dough onto a well-floured board and knead a few times into a round loaf. Place the loaf on prepared sheet pan and lightly cut an X into the top of the bread with serrated knife.
Bake for 45- 55 minutes, or until a toothpick or wooden skewer comes out clean. When you tap the loaf, it will have a hollow "thump" sound. Cool on a baking rack. Serve warm or at room temperature.
If you like Irish soda bread less sweet, reduce sugar to 2 or 3 tablespoons.