Irish Soda Bread
- Level: Easy
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 270
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 48
- Dietary Fiber
- 2
- Sugar
- 15
- Protein
- 8
- Cholesterol
- 30
- Sodium
- 312
- Total: 1 hr 10 min (plus cooling)
- Active: 25 min
Ingredients
4 cups all-purpose flour, plus extra for the currants
4 tablespoons sugar (if you like your bread less sweet, use just 2 or 3 tablespoons)
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
13/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants
Directions
- 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 a 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.