Irish Soda Bread
Get ready for St. Patrick's Day with this delicious Irish Soda Bread. Not only is it full of flavor it's also a great accompaniment to corned beef and cabbage. Left alone or topped with your favorite butter or jam you will love this soda bread. 😋☘️
- 4 cups all-purpose flour
- 4 Tablespoons sugar
- 1 tsp baking soda
- 1½ tsp Kosher salt
- 4 Tablespoons (1/2 stick) cold unsalted butter, cut into pats
- 1¾ cups cold buttermilk, shaken
- 1 extra-large egg
- 1 tsp grated orange zest
- 1 cup dried currents mixed with 1 Tablespoon of flour (raisins may be substituted)
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- Combine flour, sugar, baking soda, and salt in the bowl of an electric mixer using the paddle attachment. Add butter & mix on low speed until butter is mixed into the flour & resembles peas.
- Shake the buttermilk before pouring into a 2-3 cup measuring cup. Lightly beat the buttermilk, egg, & orange zest with a fork. With the mixer on low speed, slowly add the buttermilk mixture to the flour just to blend. Don’t over mix.
- Combine the currants with 1 Tablespoon of flour and add to the dough mixture. It will be very wet. Do not overbeat. You just want to incorporate the currants.
- Place 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 sharp knife. (Do not press the knife deeply into the dough.)
- Bake 45 – 55 minutes, or until a toothpick comes out clean & bread is golden brown. When you tap the loaf, it should have a hollow sound.
- Cool on a baking rack.
Note: Irish Soda Bread recipe adapted from Ina Garten, 2006, Barefoot Contessa at Home.
Irish Soda Bread goes great with salmon, chive butter and dill as well as your favorite jam & cream cheese. Let your imagination fly!
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