I always follow Christa's recipe for Irish soda bread (which I promised I wouldn't share), hers has more of a quick bread texture and everyone loves it. So when I was googling for any different recipes for our St. Patrick's Day meal and I came across this recipe from Ina Garten for a bread that is more like sandwich bread than quick bread I thought it might be nice to have a second option in the Irish soda bread department. I haven't made it yet but Ina can be trusted and I'm comfortable sharing her recipe for you in time for St. Paddy's day!
- 4 cups all-purpose flour, plus extra for currants
- 4 T. sugara
- 1 t. baking soda
- 1 1/2 t. kosher salt
- 4 T. (1/2 stick) cold unsalted butter, cut into 1/2" dice
- 1 3/4 cups cold buttermilk, shaken
- 1 extra-large egg, lightly beaten
- 1 t. grated orange zest
- 1 C. dried currants
1. Preheat the oven to 375'. Line a sheet pan with parchment paper.
2. Combine the flour, sugar, baking soda, and salt in thee 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.
3. 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 T. of flour and mix into the dough. It will be very wet.
4. 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 brea with a serrated knife. Bake for 45-55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
5. Cool on a baking rack. Serve warm or at room temperature.
3.15.22: TT taco salad
3.15.21: leprechaun veggie tray
3.15.20: 🔥week 11
3.15.19: stuffed zucchini
3.15.18: corned beef dinner
3.15.17: caramel chocolate chip cookies
3.15.16: Irish creme delights
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