| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 1 loaf |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 1 loaf |
Ingredients
- 4 cups all-purpose flour, plus extra for the currants
- 4 tablespoons sugar (if you like your bread less sweet, use just 2 or 3 tablespoons)
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
- 13/4 cups cold buttermilk, shaken
- 1 extra-large egg, lightly beaten
- 1 teaspoon grated orange zest
- 1 cup dried currants
Instructions
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- Combine the flour, sugar, baking soda and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
- 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 tablespoon of flour and mix into the dough. It will be very wet.
- 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 bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
- Cool on a baking rack. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 270 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 15 g |
| Protein | 8 g |
| Cholesterol | 30 mg |
| Sodium | 312 mg |
| Serving Size | 1 of 12 servings |
| Calories | 270 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 15 g |
| Protein | 8 g |
| Cholesterol | 30 mg |
| Sodium | 312 mg |
Reviews
I have been making this recipe for over 10 years. It’s always a winner. I typically cut the dough into four loaves and bake them all at the same temp for 30-35 min (I seem to do it differently every year and just go with how the bake looks). We will leave out one and eat it in a few days. The other three go into the freezer. Two often for us, one or two go to a family member. Easy an delicious. Only modification is that I make the buttermilk with whole milk and lemon juice and use regular raisins instead of currants. Thanks Ina for many happy St Patrick’s Days!
I made this for the first time on St. Patrick’s day, 2022 and it was FABULOUS ! I did not have buttermilk so I substituted milk and lemon juice and I used cherry craisins in stead of raisins, The combination with the orange zest was perfect and delicious. 40 minutes in the oven and out came the most delicious and easy soda bread …..yummy ! Try Ina’s fried chicken sandwich, that was a winner too. Ina is a pretty good cook. Jeffrey is a lucky husband !
I love this recipe! So easy to make and my whole family loves it-even the kids! I substitute craisins for the currants since I always have them on hand and it turns out beautiful artisan looking loafs every time. It makes me look like a gourmet rock star at family dinners and I always get asked for the recipe. Thanks, Ina!
We make this for St. Patrick’s day every year and it’s my favorite recipe! It tastes great! We put in brown raisins and golden raisins and is delicious!
I loved it even though I didn’t have any oranges to zest, I wasn’t missing it at all! I also didn’t have buttermilk so made my own with regular milk and lemon juice. The mix was very wet and did have to add more flour but it still came out moist and my husband is enjoying in the morning with his coffee….
The best Irish Soda Bread recipe out there, by far! I make it every year!
This is the best Irish Soda Bread I’ve ever had and the recipe is so easy!! I’ve been making it for a few years now and will never buy store bought again. Thanks Ina!!
Love this recipe. So easy & delicious. Made it today for St Patrick’s Day. Small piece left for breakfast tomorrow, can’t wait.
Love this bread recipe and will be making it for the 3rd year in a row!
Over the past 3 years this has become my go-to bread recipe anytime I make a soup or stew. It is easy, and extraordinarily tasty!