This traditional Irish bread is named for being leavened with baking soda instead of yeast. Similar in texture to a scone, it is delicious eaten as is or served toasted with butter.
Makes one loaf, 12-16 servings
Ingredients
4 1/4 cups (515g) all-purpose flour
1/4 cup (50g) granulated sugar
1 tsp. baking soda
1 tsp. salt
1/4 cup (57g) butter, very cold
1/3 cup dried currants or raisins
1 3/4 cups buttermilk, very cold
1 large egg
Instructions
- Preheat the oven to 425° F. Flour a 9-10” cast iron or oven-safe skillet.
- Place the flour, sugar, baking soda, and salt in a large mixing bowl. Mix with a rubber spatula to combine.
- Using the coarse side of a box grater or hand grater, grate the butter directly into the bowl of flour. Add the currants or raisins to the bowl. Gently mix with a rubber spatula to distribute the butter pieces and dried fruit.
- Whisk together the buttermilk and egg in a medium bowl. Pour over the flour and butter mixture. Gently begin mixing the wet ingredients into the dry with a rubber spatula, working until it is combined into a tacky dough.
- Turn the dough onto a well-floured work surface. Shape the dough into a round loaf, and use a sharp knife to score an “x” into the top. Carefully transfer the loaf to the center of the floured skillet.
- Transfer the skillet to the middle rack of the preheated oven.
- Bake the bread for 40-45 minutes, until it is golden brown and sounds hollow when tapped.
- Remove the skillet from the oven. Allow the bread to cool for at least an hour before slicing and serving. Leftover Irish Soda Bread can be kept in an airtight container for up to 3 days, or frozen for 3 months.
