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Irish Soda Bread
Irish Soda Bread
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Quick and easy Irish soda bread with simple ingredients - flour, baking soda, buttermilk, raisins, egg, sugar, and salt. Just mix and bake for a delicious treat in under an hour!
Ingredients:
  • 4 to 4 1/2 cups flour
  • 1 Tbsp sugar
  • 1 teaspoon salt
  • 4 Tbsp butter
  • 1 cup currants or raisins
  • 1 large egg, lightly beaten
  • 1 3/4 cups buttermilk
Instructions:
  • Preheat your oven to 425°F.
  • In a large mixing bowl, combine 4 cups of flour with sugar, salt, and baking soda, whisking until well blended.
  • Incorporate the butter and fold in the currants: Use your fingers to blend the butter into the flour until the mixture is crumbly. Then gently mix in the currants.
  • Combine the egg and buttermilk: Create a hole in the middle of the flour mixture. Pour the beaten egg and buttermilk into the hole and blend with a wooden spoon until the dough becomes too stiff to mix.
  • Shape the dough: Using floured hands, gently gather the dough into a soft and sticky round ball. If too wet, add up to 1/2 cup more flour until you have a sticky, shaggy dough. Then transfer the dough to a lightly floured surface and shape it into a round loaf. Work the dough briefly to ensure the flour is just moistened and the dough barely comes together. Remember, a shaggy texture is ideal to avoid tough bread.
  • To create a rustic look and ensure even baking, place the dough in a greased cast-iron skillet or baking sheet. Score a deep "X" on top using a serrated knife to allow heat to penetrate the center while baking.
  • Bake until golden perfection: Place in preheated oven at 425°F until the bread is golden and the bottom sounds hollow when tapped, about 35 to 45 minutes. (For cast iron pans, allow for a slightly longer bake time due to slower heating.) Tent with aluminum foil if top browns too quickly. Test for doneness by inserting a skewer into the center - if it comes out clean, it's ready.
  • Remove the pan or sheet from the oven, and allow the bread to rest in the pan or on the sheet for 5 to 10 minutes. Transfer the bread to a rack to cool briefly before serving warm, at room temperature, or sliced and toasted. Enjoy the bread at its best when eaten warm and freshly baked. Remember to share your feedback by rating and reviewing!

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