We prefer the slightly sweet American version of this classic Irish quick bread, so we added dried currants and a small amount of sugar. Buttermilk and baking soda give the loaf plenty of lift and butter gives it a moist crumb.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 1 loaf |
Ingredients
- 3 1/2 cups all-purpose flour, plus more for work surface (see Cook’s Note)
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 tablespoons (1/2 stick) cold unsalted butter cut into cubes
- 2/3 cup dried currants
- 1 teaspoon caraway seeds
- 1 1/4 cups buttermilk
- 1 large egg
- Irish butter, for serving
Instructions
- Preheat the oven to 375 degrees 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 1/2-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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 269 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 7 g |
| Cholesterol | 34 mg |
| Sodium | 233 mg |
Reviews
This is a really good recipe. I love to cook; learning to be a better baker. First, to be truly authentic Irish soda bread, it would need to be made in Ireland. So relax folk. We’re not trying to launch the Aries 1 here. It’s just bread. I could not find currants or caraway seeds. So I subbed in. 1/3 c golden raisins and 1/3 c cranberries. Instead of caraway seeds I replaced with 1 tsp crushed fennel seeds. I felt it made sense to add 1 tsp of crushed rosemary. Is it traditional? I have no idea. Who cares. The taste was terrific. I baked it on a stone. It was a little dry – a little crumbly. Not the recipe – it was the baker. I will definitely make this again. Plan to tinker with it. Guessing a little too much flour; my oven might be running a little hot; switch from stone to greased parchment paper and baking sheet.
It looks and tastes great. I baked it under an hour. It’s a hit. Love your recipes
My finished loaf was lovely. Caraway seeds are definitely part of an authentic Irish Soda Bread recipe. If you don’t like them just leave them out .
Just made this bread. My husband and I thought it was wonderful. I subbed the currants with just 1/2 cup of cranberries since they are larger. The crumbs
Horrible, and as far from tradition as pizza in a seafood market. Caraway . . . give me a break . . .
0 stars if possible. There is no suck thing as caraway seeds on any Irish Soda Bread. Folks who do that are ‘Shanty Irish’.
Very good. I left out the caraway. Satisfies my annual Irish Soda Bread craving.
Omi
My family really enjoyed this! I subbed raisins for the currents and didn’t add the seeds. It really does need those little pops of sweetness, so I would even recommend chocolate chips if you don’t like raisins.
This is a delicious recipe. I never tire of Irish Soda Bread. We made it when I was little and I still do. You can’t buy it here at least not where I’m now living in the Pacific Northwest. It’s a bit like you only have “Ham” at Easter & Turkey for Christmas. Since living here, I have had my soda bread whenever I feel like it, I think I’m going to feel like it tomorrow if I can get over a terrible migraine. I do like to change it up just a bit. Trying to find Currents can be a task of its own and I don’t care so much for Raisins so I have chopped up dried black cherries. Before I put them in the dough, I soak them in Diet 7Up or Ginger Ale. It just Plumps them up a bit and keeps the bread a bit more moist. I had actually had a notion of putting a cup of Fresh Raspberries but I used them up making me Mum Raspberry Ice Cream. So, maybe next year!
Y’all should do yourself a kindness and bake yourself something special now and den! You probably deserve a little treat for doin something good right so, Enjoy!
Y’all should do yourself a kindness and bake yourself something special now and den! You probably deserve a little treat for doin something good right so, Enjoy!