Irish Soda Bread
by Food Network Kitchen
![Irish Soda Bread](images/irish_soda_bread_01.jpg)
Irish Vegetarian Easy active15 mins total time1 hr 15 mins yields1 loaf addedJanuary 2021
- 3½ cups all-purpose bread flour, plus more for work surface
- (optional) 3 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 tablespoons (½ stick) cold unsalted butter cut into cubes
- (optional) ⅔ cups dried currants
- 1 teaspoon caraway seeds
- 1¼ cups buttermilk
- 1 large egg
- Irish butter, for serving
- Preheat the oven to 375°F. Line an 8-inch round cake pan with a large sheet of parchment paper, pressing it into the edges of the pan and leaving an overhang on 2 sides (the extra parchment will help you unmold the loaf later).
- Whisk the flour, sugar, baking soda and salt together in a large bowl. Add the butter cubes to the flour mixture and toss to combine. Use a pastry blender or your fingertips to cut or rub the butter into the flour until the mixture resembles coarse meal. Stir in the currants and caraway seeds.
- Whisk the buttermilk and egg together in a separate bowl or liquid measuring cup. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass.
- Lightly dust a work surface with flour. Turn the dough mixture out onto the floured surface and knead a few times to bring it together. Shape it into a domed disk. Place the dough into the prepared cake pan and cut a cross about ½-inch deep into the surface of the dough with a sharp knife. Bake until the top is puffed and lightly browned and a cake tester comes out clean, 60 to 75 minutes. Remove from the oven and use the parchment overhang to lift the bread from the pan. Place on a wire rack to cool completely. Serve with good Irish butter.
Tips
- Americans prefer the slightly sweeter version with dried currants and sugar. These can be omitted for a more traditional flavor.