Irish Soda Bread
Recipe GLPR08592f1139129f
This classic Irish soda bread is a tender, slightly sweet loaf with plump currants throughout. Made without yeast and leavened with baking soda, it bakes to a golden crust with a soft, crumbly crumb. Perfect sliced and toasted with butter.
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Ingredients
4 to 4 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons butter, cubed and slightly softened
1 cup currants or raisins
1 large egg, lightly beaten
1 3/4 cups buttermilk
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda.
Add the softened butter cubes to the flour mixture and use your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some small pea-sized pieces of butter remaining.
Stir in the currants or raisins, distributing them evenly throughout the mixture.
In a small bowl, whisk together the beaten egg and buttermilk.
Pour the egg and buttermilk mixture into the flour mixture and stir gently with a wooden spoon until just combined. The dough will be slightly sticky and shaggy—do not overmix.
Turn the dough out onto a lightly floured surface and gently knead it 3 to 4 times to bring it together into a rough, cohesive ball.
Place the dough on the prepared baking sheet and shape it into a round loaf about 2 inches thick. Using a sharp knife, score a cross into the top of the loaf about 1/2 inch deep.
Bake for 35 to 40 minutes, until the loaf is golden brown on top and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before slicing.
