Irish Soda Bread with Currants
This classic Irish Soda Bread is a rustic, no-yeast loaf that comes together in minutes. With a crisp crust and a soft, biscuit-like interior dotted with sweet currants, it is the perfect accompaniment to a hearty stew or a simple cup of tea.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 1 loaf (8-10 slices)
- Cuisine: Irish
Ingredients
All-purpose flour – 4 cups
Sugar – 1 tablespoon
Salt – 1 teaspoon
Baking soda – 1 teaspoon
Butter, cubed – 4 tablespoons
Currants or raisins – 1 cup
Large egg, beaten – 1 unit
Buttermilk – 1 3/4 cups
Instructions
Preheat your oven to 425°F (218°C).
In a large bowl, whisk together 4 cups of flour, sugar, salt, and baking soda.
Using your fingers, work the cubed butter into the flour until it looks like coarse crumbs.
Stir in the currants or raisins until evenly distributed.
Make a well in the center; pour in the beaten egg and buttermilk.
Mix with a wooden spoon until the dough is too stiff to stir.
Gently shape into a round loaf on a floured surface. Do not over-knead.
Place on a greased skillet or baking sheet and score a deep ‘X’ into the top.
Bake for 35 to 45 minutes until golden brown and the bottom sounds hollow when tapped.
Cool on a wire rack before slicing.
Notes
• If the dough is too wet, add the remaining 1/2 cup of flour gradually.
• Use cold buttermilk for the best rise and texture.
• Don’t over-handle the dough; “shaggy” is exactly what you are looking for.
• Tent with foil if the top browns too quickly during the bake.
Find it online: https://sweetcraftrecipes.com/irish-soda-bread-with-currants/