With no yeast required and minimal kneading involved, Irish soda bread is a simple-to-make treat and delicious when fresh out of the oven. Just see if you can make this loaf last longer than a day!
- flour (for skillet)
- 4 1/4 cups all purpose flour (515 g per 4 1/2 cups)
- 1/4 cup granulated sugar (50 g per 1/4 cup)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup butter (57 g per 1/4 cup, very cold)
- 1/2 cup dried currants (or raisins)
- 1 3/4 cups buttermilk (very cold)
- 1 large egg
- flour (for work surface)
- Preheat the oven to 425°F. Flour a 9-10-inch cast iron skillet, or line a baking sheet with parchment paper.
- Place the flour, sugar, baking soda, and salt in a large mixing bowl. Mix with a rubber spatula to combine.
- Using the coarse side of a box grater or hand grater, grate the butter directly into the bowl of flour. Add the currants or raisins to the bowl. Gently mix with a rubber spatula to distribute the butter pieces and dried fruit.
- Whisk together the buttermilk and egg in a medium bowl, then pour over the flour-and-butter mixture. Gently begin mixing the wet ingredients into the dry with a rubber spatula, working until it is combined into a tacky dough.
- Turn the dough onto a well-floured work surface. Shape the dough into a round loaf, and use a sharp knife to score an “x” into the top. Carefully transfer the loaf to the center of the floured skillet.
- Bake the bread for 40-45 minutes on the middle rack of the preheated oven, until it is golden brown and sounds hollow when tapped.
- Check to see that bread is done. Remove from oven or add time as needed.
- Allow the bread to cool for at least an hour before slicing and serving. Leftover Irish soda bread can be kept in an airtight container for up to 3 days, or frozen for 3 months.
|Calories310Calories from Fat60|
|% DAILY VALUE|
|Calories from Fat60|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.