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 the Irish holiday.
In fact, several years ago we was assigned to bring "Fighting Irish Bread" to Jurga and Tim's Pigskin Classic Gr8 Dinner.
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?
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Irish Soda Bread
- 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
- Preheat your oven to 375°F.
- Cover a baking sheet with either parchment paper or a baking mat.
- 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!