- 4 cups unbleached all-purpose flour, plus extra for currants
- 4 tablespoons granulated sugar or honey
- 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
- Zest of one orange
- 1 cup dried currants or raisins
I love bread. Don’t you?
I also love baking powder breads. Some days I’m patient and love to knead, watch doughs rise and smell them baking away in my oven. On others days I just want freshly baked bread — now!
On days like these, I love making this Irish Soda Bread. It is perfect because it tastes great and is done in a jiffy!
With March finally here and St. Patrick’s Day right around the corner, be sure to serve up this old favorite with some good ole Irish Stew!
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.