Irish Soda Bread
Irish Soda Bread, made from scratch with currants and buttermilk, is crispy on the outside and perfectly moist on the inside. It is a super easy recipe to make and has a very distinct taste. This subtly sweet bread is a perfect addition to any St. Patrick's Day celebration.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
- 4 cups all-purpose flour + 1 tablespoon divided
- 4 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 cup buttermilk
- 1 egg beaten
- 1 cup currants
- 1/4 cup butter melted
- 1/4 cup buttermilk
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
In a measuring cup, combine buttermilk with egg. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture and mix until just combined.
Measure out currants and sprinkle 1 tablespoon of flour on top. Shake the measuring cup to disperse the flour to evenly coat. Add the currants to the dough and fold in (I used my hands)
Place the loaf on the prepared sheet pan, shape into a circle, and cut an X that's about a half inch deep into the top of the bread with a knife.
Combine melted butter and buttermilk and brush over top of bread to coat. During the cooking process, continue to brush the top of the mixture every fifteen minutes or so until you've used all of it.
Bake in preheated oven for 40-50 minutes until an inserted toothpick comes out clean.
Calories: 486kcal | Carbohydrates: 69g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 485mg | Potassium: 437mg | Fiber: 2g | Sugar: 20g | Vitamin A: 635IU | Vitamin C: 0.8mg | Calcium: 141mg | Iron: 3.7mg