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Irish Soda Bread

My whole life I have wanted to be Irish. But I am not. Not a drop of Irish blood in my family. I read all of the Maeve Binchy books wanting to live in a little Irish village. But I don’t. I live in California and I have never been to Ireland. So while dreaming of Irish wool sweaters, and hanging out in cute little pubs drinking a Harp, I am making Irish Soda Bread to continue the illusion that lives in my head. I have to be honest, I never thought that I would like Irish Soda Bread. I am not a huge fan of raisins and I really don’t like dried fruits. But I love Irish Soda Bread. It is delicious. The other day, we were at Panera Bread and they had samples of their Irish Soda Bread and it was amazing. Theirs had caraway seeds in it. So delicious. I was looking for a recipe to make at home and this recipe has different flavors but it is so good. It is an Ina recipe, and as much as she can bug me, her recipes always work and are always pretty good. This was incredibly easy to make, just like a big muffin, mix wet with dry and you are done.

4 cups of flour plus 1 Tablespoon for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 Tablespoons cold unsalted butter, cut into a small dice
1 3/4 cups cold buttermilk
1 egg, lightly beaten
zest of one orange
1 cup dried currants

Preheat the oven to 375 degrees. Line a pan with parchment paper.

In the bowl of an electric mixer, combine the flour, sugar, baking soda, and salt. Mix to combine. Add the butter and mix on low speed until the butter is mixed into the flour.

Lightly beat the buttermilk, egg, and orange zest in a measuring cup. Add the buttermilk into the flour mixture. Combine the currants with 1 tablespoon flour and mix it into the dough. This is a very wet batter.

Dump the dough onto a well-floured bowl and knead it into a round loaf.

Place the loaf on the parchment lined 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.

This is perfect to share with a friend over a cup of tea slathered with butter. A perfect afternoon snack.


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Irish Soda Bread


Ingredients

  • 4 cups of flour plus 1 Tablespoon for currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 4 Tablespoons cold unsalted butter, cut into a small dice
  • 1 3/4 cups cold buttermilk
  • 1 egg, lightly beaten
  • zest of one orange
  • 1 cup dried currants

Instructions

  1. Preheat the oven to 375 degrees. Line a pan with parchment paper.
  2. In the bowl of an electric mixer, combine the flour, sugar, baking soda, and salt. Mix to combine. Add the butter and mix on low speed until the butter is mixed into the flour.
  3. Lightly beat the buttermilk, egg, and orange zest in a measuring cup. Add the buttermilk into the flour mixture. Combine the currants with 1 tablespoon flour and mix it into the dough. This is a very wet batter.
  4. Dump the dough onto a well-floured bowl and knead it into a round loaf.
  5. Place the loaf on the parchment lined pan and lightly cut an X into the top of the bread with a serrated knife.
  6. 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.

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  1. Amanda

    March 16th, 2010 at 8:18 am

    As usual looks delish Bree! I love Ina! Her friends bug me more than she does 🙂

  2. veterinary technician

    April 18th, 2010 at 6:57 pm

    found your site on del.icio.us today and really liked it.. i bookmarked it and will be back to check it out some more later

  3. bakedbree

    April 18th, 2010 at 10:17 pm

    I am so glad that you did.

  4. Nicole

    March 14th, 2011 at 1:47 pm

    Yum! A perfect way to celebrate this week. Thanks for the great recipe and beautiful pics!

  5. bakedbree

    March 14th, 2011 at 8:36 pm

    Thanks Nicole!

  6. Molly W.

    March 17th, 2011 at 1:53 pm

    Hi Bree! LOVE your site. Just to clarify, you don’t spray the parchment with non-stick spray or anything correct? And you bake the bread on the parchment paper? (I don’t know that I have any parchment…wax paper won’t work though, right?). I lived in Ireland for a year so I like to pretend that that makes me part Irish. 🙂 Thanks for the recipe and gorgeous photos!

  7. bakedbree

    March 17th, 2011 at 8:20 pm

    I bake it directly on the parchment. If you don’t have parchment, I would lightly spray some tin foil.

  8. Susan

    March 17th, 2011 at 9:57 pm

    Yummy! for some reason my pan burnt the bottom of the loaf but it was delicious. I also used raisins instead of currants, perfect for tonight’s corned beef and cabbage meal (and tomorrow’s breakfast 🙂

  9. bakedbree

    March 18th, 2011 at 8:17 pm

    Glad that you had a nice St. Pat’s dinner.

  10. Anita

    August 24th, 2011 at 6:48 am

    Looks so yummy and easy! Just a quick question…how long do you have to knead the dough? Also, can you bake it rightaway? You can tell I am new to baking – Lol! Love your site 🙂

  11. bakedbree

    August 24th, 2011 at 8:07 pm

    You do not knead anymore than making it round. And yes, you bake it right away, it does not need to rise.

  12. Natalie Fujita

    March 5th, 2013 at 12:01 am

    could I add candied fruits into this Irish Soda Bread recipe? Seems like it would be good, in addition to the currents…I bought several containers of candied fruits on clearance, now don’t know what to bake them into!

  13. bakedbree

    March 5th, 2013 at 7:23 pm

    I don’t see why not.

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