Happy St. Patrick’s Day! I love this holiday… discovering the trickery of the leprechauns, the good natured pinching, the green, rainbows, and gold, and most of all the delicious food. What’s not to love about this great day?! Irish or not, it’s a fun holiday. This soda bread will go perfectly with pretty much any Irish meal you’re planning for tonight (that I can think of…) and it’s easier to make than scones. These loaves are beautiful, crusty, slightly sweet, and delicious. This time I made one loaf as stated in recipe and one loaf with lemon zest and Craisins… yum! Hope you enjoy!
Irish Soda Bread
submitted by Brittany ~ The Sister’s Cafe
4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.
Recipe Source: Barefoot Contessa at Home