Irish Soda Bread
This easy recipe produces a traditional Irish soda bread loaf featuring buttermilk, egg, orange zest, and currants. The dough is quickly mixed, lightly shaped, scored, and baked until golden with a tender crumb. Perfect served warm with butter.
Equipment
- 1 Electric Mixer (stand or hand) Can substitute with a large bowl and pastry blender or fingers
- 1 Large Bowl If not using a stand mixer
- 1 Sheet Pan
- 1 Parchment Paper
- 1 Serrated Knife For scoring the top
Ingredients
Main
- 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 dice
- 1 3/4 cups cold buttermilk shaken
- 1 extra-large egg lightly beaten
- 1 teaspoon grated orange zest
- 1 cup dried currants
Instructions
- 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.
- With a fork, lightly beat the buttermilk, egg, and orange zest together 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 very wet.
- Dump the dough onto a well-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 on a baking rack. Serve warm or at room temperature.
Notes
Ensure all ingredients, especially butter and buttermilk, are cold. This is crucial for achieving the correct texture as the cold butter creates steam pockets during baking. The dough is meant to be very wet; resist the urge to add too much extra flour when kneading, only use enough to handle it on the board. Minimal kneading is key for tender soda bread; overworking develops gluten, resulting in a tough loaf. The orange zest adds a wonderful brightness that complements the currants; don't skip it! Scoring the 'X' helps the bread bake evenly and prevents the crust from splitting randomly.