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Irish Soda Bread

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Ingredients

Warning0 allergens identified

Irish Soda Bread

all-purpose flour(for skillet)

4 ¼ cups all purpose flour(for bread)

¼ cup granulated sugar

1 tsp baking soda

1 tsp salt

¼ cup butter(very cold)

½ cup dried currants(or raisins)

1 ¾ cups buttermilk(very cold)

1 egg

all-purpose flour(for work surface)

Instructions

Preheat the oven to 425°F. Flour a 9- or 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 holes 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 butter pieces and dried fruit.

Whisk together the buttermilk and egg in a medium bowl, then pour over the flour-butter mixture. Gently mix the wet ingredients into the dry with a rubber spatula, working until they combine in a tacky dough.

Turn dough onto a well-floured work surface. Shape into a round loaf, and use a sharp knife to score an X" into the top. Carefully transfer loaf to the center of the floured skillet.

Bake the loaf on middle rack of oven until it is golden brown and sounds hollow when tapped, 40-45 minutes.

Check to see that bread is done. Remove from oven or add time as needed.

Allow bread to cool for at least 1 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.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Keep Buttermilk Cold 🧊
Use buttermilk straight from the refrigerator and work quickly to prevent the dough from warming up, which activates the baking soda prematurely and reduces rise.
Minimal Kneading is Key 🙌
Knead the dough for only 1-2 minutes until just combined—overworking develops gluten and creates a dense, tough crumb instead of the desired tender texture.
Score Before Baking ✂️
Cut a deep cross into the top of the dough before baking to allow heat penetration, promote even cooking, and create the traditional Irish soda bread appearance.
Toast Currants First 🍇
Soak dried currants in warm water for 5 minutes, then pat dry before folding into the dough to plump them up and enhance their sweetness and texture.
Cool on a Wire Rack 🧈
Transfer the bread to a wire rack immediately after baking rather than leaving it in the pan to prevent steam buildup that creates a soggy bottom crust.