Irish Soda Bread
This quick bread is a St. Patrick's Day classic, but you're going to want to make it year round!
Servings 20 slices
Calories 151kcal
Ingredients
- 4 cups all- purpose flour plus 1 Tbsp (18 oz)
- 1/4 cup sugar (1.75 oz)
- 1 tsp baking soda
- 1 1/2 tsps salt
- 4 Tbsps cold unsalted butter diced (2 oz)
- 1 3/4 cups cold buttermilk (14 fl oz)
- 1 egg
- Zest of 1 orange
- 1 cup dried currants (4.5 oz)
Instructions
- Preheat the oven to 400℉. Lightly oil a cast iron skillet, or line a baking sheet with parchment paper, and set aside. Toss the currants with one tablespoon of flour. Make sure they are no longer clumped together and evenly coated. Set aside.
- Combine the flour, sugar, baking soda, and salt in the bowl of a food processor and pulse until combined. Add the cold diced butter to the food processor and mix using 12 one second pulses.
- In a separate medium bowl, whisk together the buttermilk, egg, and orange zest. Add the wet ingredients to the dry. Stir until almost combined. Add the currants and mix until just combined.
- Dump the wet dough onto a well floured board or counter and gently knead a few times to form a round loaf. Place loaf on your prepared skillet or baking sheet and score a deep x across the top with a serrated blade.
- Bake for 45- 55 minutes. A cake tester should come out clean and the internal temperature should be at least 190℉.
- Cool in the skillet for 10 minutes before transferring to a rack to cool completely.
Notes
- This dough is very wet. It may help to oil your hands and use a bench scraper when place your dough in the skillet.