Irish Soda Bread Recipe
User Reviews
5
Irish Soda Bread Recipe
Description
The Irish Soda Bread Recipe relies on basic pantry ingredients to make a loaf with a crisp, golden crust and a moist, dense crumb. The buttermilk reacts with baking soda to provide leavening, giving the bread a characteristic texture that differs from traditional yeast breads. Incorporating currants adds subtle sweetness and chewy bursts, while orange zest brightens the flavor. Baking the loaf with an X scored on top helps it cook evenly and creates an appealing crust.
This bread pairs well with savory or sweet accompaniments, making it suitable for breakfast, snacks, or with soups and stews. Serving it warm enhances its soft texture.
For best results, avoid refrigerating leftover bread to prevent drying out; instead, keep it in an airtight container at room temperature and consume within a few days. Sugar amounts can be adjusted to preference, and homemade buttermilk can substitute store-bought. Flour dusting on currants helps prevent them from sinking too much during baking.
Ingredients
- 4 cup all-purpose flour plus extra as needed
- 4 tablespoons granulated sugar (see note 1)
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 4 tablespoons butter cold and cut into 1/2" cubes
- 1 3/4 cups buttermilk cold (see note 2)
- 1 large egg lightly beaten
- 1 cup currants see note 3, dried
- 1 teaspoon orange zest
Instructions
- 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.
- Turn the dough out 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.
Notes
- Adjust sugar quantity from 2 to 4 tablespoons based on desired sweetness level.
- Make homemade buttermilk by adding lemon juice or vinegar to regular milk if needed.
- Coat currants lightly with flour before adding to dough to distribute evenly.
- Store leftover bread in an airtight container outside the refrigerator, consuming within 3 to 4 days to prevent drying.
- This recipe yields one loaf, typically sliced into about 12 pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 263kcal | 13% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 461mg | 19% |
| Potassium | 192mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 206IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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