Description
This easy Irish soda bread recipe is made with simple pantry ingredients and buttermilk, and baked into a tender, golden loaf with a crisp crust. Feel free to add currants if you would like!
Ingredients
Scale
- 4 cups all-purpose flour, plus extra for shaping
- 1 1/2 teaspoons fine sea salt
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1 cup dried currants (optional)
- 1 large egg
- 1 3/4 cups buttermilk
- 4 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Prep the oven. Heat oven to 400°F (200°C). Lightly grease a 9- or 10-inch cast iron skillet or line a baking sheet with parchment.
- Mix the dry ingredients. In a large bowl, whisk together the flour, salt, sugar, and baking soda until evenly combined. Stir in the currants, if using.
- Add the wet ingredients. In a separate bowl, whisk together the egg, buttermilk, and melted butter. Pour into the flour mixture and stir gently with a wooden spoon or spatula just until a shaggy dough forms. Avoid overmixing.
- Shape the loaf. Turn the dough out onto a lightly floured surface and gently knead just a few times until it comes together. Shape into a round loaf and transfer to the prepared pan or baking sheet.
- Score the top. Lightly dust the top of the dough with a bit of flour (this helps keep the knife from sticking), then use a sharp knife to cut a deep “X” across the top of the loaf.
- Bake. Bake for 40–45 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool slightly. Let cool on a wire rack for at least 10 minutes before slicing.