I started craving Irish Soda Bread before I finished reading What The Wind Knows. It is a Quick Bread that doesn’t require yeast or proofing. You simply pat it, prick it and mark it with “X”, then put it in the oven for baby and me. The whole process of making and baking takes about an hour and a half.

Irish Soda Bread is perfect for brunch with the added sugar and the natural sweetness of the currents. I like mine slathered in butter. It is also great with a cream cheese spread or jam. If you prefer a savory version, omit the fruit and zest, and add your favorite seasonings such as caraway, fennel, or dill.

Print Recipe

Irish Soda Bread

Course

Bread, Brunch

Cuisine

Irish

Keyword

Bread, Brunch

Servings

loaf

Ingredients

• 4 cups all-purpose flour plus more for dusting
• 1/4 cup sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 4 tablespoons cold unsalted butter diced into small pieces
• 1 3/4 cups cold buttermilk
• 1 extra-large egg lightly beaten
• 1 cup dried currants or raisins
• 1 tablespoon all-purpose flour
• 1/2 tablespoon freshly grated orange or lemon zest optional

Course Bread, Brunch Cuisine Irish Keyword Bread, Brunch Servings loaf Ingredients 4 cups all-purpose flour plus more for dusting 1/4 cup sugar 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4 tablespoons cold unsalted butter diced into small pieces 1 3/4 cups cold buttermilk 1 extra-large egg lightly beaten 1 cup dried currants or raisins 1 tablespoon all-purpose flour 1/2 tablespoon freshly grated orange or lemon zest optional

Instructions

1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper or a Silpat baking mat.
2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment.
3. Add the butter to the mixer and blend on low speed until the butter is the size of peas. Don't overmix.
4. In a separate bowl, lightly beat the buttermilk and the egg together.
5. With the mixer on low speed, slowly add the buttermilk and egg mixture to the flour mixture.
6. Coat the currants or raisins with 1 tablespoon flour and mix them into the dough.
7. Dump the wet dough onto a well-floured board. Knead lightly until just smooth, about 1 minute. Form the dough into a ball and place it on the center of the prepared baking sheet. Using a serrated knife, cut a ¼” deep “ X” into the top of the bread.
8. Bake 45 to 55 minutes, until well browned and the bottom sounds hollow when tapped lightly with your knuckles.
9. Cool on a baking rack for at least 15 minutes. Serve warm or at room temperature, slathered in butter.

Recipe Notes

For a savory version, omit the fruit and zest and add 1 tablespoon caraway seeds, fennel seeds, or dried dill