This Ina Garten Irish Soda Bread recipe is super easy and wonderfully delicious! Don't wait until St. Patrick's Day to make it! This is the perfect recipe for all you folks who say you can't make bread! This one is for you!
Several years ago when I realized how easy Irish Soda Bread is to make, I decided to include it with our traditional St. Patrick's Day Corned Beef and Cabbage meal.
No yeast, no time needed for rising, very little kneading, and a bread made in one mixing bowl! What could be easier?!
Seemed easy enough to me and something I could get done during my busy day. Of course it was easy because I used an Ina Garten recipe.
Ina is my favorite chef and my go-to when I want to try something new. Now I bake this bread from time to time and don't just save it for St. Patrick's Day Dinner.
In fact, several years ago we were assigned to bring "Fighting Irish Bread" to Jurga and Tim's Pigskin Classic Gr8 Dinner. There you go! Another perfect occasion to bake this delicious homemade bread.
We like this slightly sweet and classic quick bread fresh out of the oven. It has the most amazing crust and if you have any leftovers, toasted with butter for breakfast the next morning is delicious! Enjoy!
Are you looking for more Gr8 bread recipes?
Irish Soda Bread
Ingredients
- 4 cups all-purpose flour, plus 1 Tablespoon for currants
- 4 Tablespoons sugar
- 1 teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 4 Tablespoons (½ stick) cold unsalted butter, cut into ½-inch dice
- 1 ¾ cups buttermilk, cold and shaken
- 1 extra-large egg
- 1 teaspoon grated orange zest
- 1 cup dried currants
Instructions
- Preheat your oven to 375°F.
- Cover a baking sheet with either parchment paper or a baking mat (affiliate links).
- In the bowl of an electric mixer add the flour, sugar, baking soda, and the salt. Use the paddle attachment for mixing.
- On a low speed, mix the butter into the flour mixture.
- Separately, in a smaller bowl, combine the buttermilk, egg and the orange zest. Lightly mix with a fork until just barely combined.
- Slowly add this egg and buttermilk mixture to the mixer bowl of flour and butter. Mix slowly until just combined.
- In a small bowl, toss the currants in 1 Tablespoon of flour (this keeps the currants from sticking together and then add them to the dough mixture). Toss in the currants and combine with the dough.
- Put a good amount of flour onto a cutting board or your counter. Scrape the dough from the bowl onto the floured surface (the dough will feel wet).
- Rub flour on your hands and then knead the dough only a few times. Form into a round loaf.
- With the tip of a sharp knife, lightly cut an X into the top of the bread with a knife (history tells us that this was done to ward off evil and protect the household).
- Place on prepared baking sheet and bake for 45 to 55 minutes.
- Using the toothpick test, test the bread to make sure the bread is done. The toothpick should come out of the bread clean.
- Try to let it cool a bit before you dig in!
Jackie Tuler
This recipe was really good. It does produce a wetter batter, I only added and additional 1/4c of flour while I kneaded the dough. I only kneaded the dough about 6-8 times, then formed it in a round loaf. It transfered to the pan just fine. I'm not a big fan of raisins so I used craisins, and added an extra 1/4 c of sugar.
I will keep this in my bread rotation for sure. It would be a nice bread around Thanksgiving time with the craisins and orange zest.
D
This recipe made more like a batter than dough. I had to add an additional cup of flour to be able to shape it into a loaf. It actually was enough for 2 loaves. Once baked they were very tasty.
Kyle
We have not converted any of our recipes to metric. Sorry!
mmoto
This was wonderful! So easy to make and it made a large loaf! I didnt have currents on hand so i did a rough chop of my raisins, turned out perfect thank you!
Olwyn
The Soda Bread turned out well after baking but a really sticky mess trying to get it into the oven. No matter how much flour I used, it stuck to the cutting board, my gloves, the parchment, everything. No way to cut a cross into the top as it was in no way 'smooth' enough to do that. It would be much easier to knead and move from board to baking pan if it didn't stick to everything. But hey, it tastes great!
Deirdre Barr
Looks great, but I think you forgot a major ingredient , the way my Irish mother made it, use golden raisins & soak them in Irish whiskey or if ya don’t have whiskey, sherry will do overnight
Brenda Power
Where are the Metric measurements?
Kyle
As many as you want to. You might have to adjust the baking time if more than one loaf in the oven at one time.
Gail
My family is from Ireland and although traditional Irish soda bread has only 4 ingredients this is by far the best I’ve ever eaten. The butter, sugar, egg and currants make such a difference in the texture and flavor. Kudos to Ina.
Mag
The traditional Irish soda bread has a Cross not an x. The Catholic Sign of the Cross is made before baking. This recipe has its origins in a Traditional Catholic Culture 🙂
Louisa
How many loaves can you bake at 1 time?
Kyle
Sure! Sometimes markets don't carry currants. Raisins are a good substitute! Enjoy!
Kathy
Is it ok to use raisins instead?
Kyle
So sorry Elaine! Sometimes this happens and we don't have control over it.
Kyle
Adding a good amount of flour to your counter or cutting board when you knead the dough does help. Hoping you enjoyed the baked bread!
Susan
This recipe is really wet I followed the directions. I don’t understand how its can be shaped. It’s in the oven now. We’ll see how well it bakes.
Elaine
Looks wonderful, but can't read part of the recipe ingredients because of the ad right in the middle of the recipe card.
Kyle
Hi Sharon, Thank you for the compliment. We are sorry that we have not converted this recipe to gluten-free.
Sharon P Fernandez
I love your recipes, but now I'm celiac. Have you converted this to G-F?
Kyle
Hi Deb, Yes you can freeze in a freezer safe bag for 2-3 months. Thaw and reheat in oven. Enjoy!
Deb Malay
Can I freeze it for 3 days and warm it up to serve? Thank you!