Go Back
Freshly baked Irish soda bread with currants on a wooden cutting board

Irish Soda Bread with Currants

Warm, crackly crust and a tender, slightly sweet crumb — this Irish soda bread is comfort in loaf form, perfect with butter or tea.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Bread, Breakfast, Snack
Cuisine: Irish
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 4 cups All-purpose flour Provides structure through gluten.
  • 1 tablespoon Sugar Adds sweetness to the bread.
  • 1 teaspoon Salt Enhances flavor.
  • 1 teaspoon Baking soda Leavening agent; use fresh for best results.
Wet Ingredients
  • 4 tablespoons Butter, cubed Adds richness and flakiness.
  • 1 cup Currants or raisins Provides sweetness and chewiness.
  • 1 unit Large egg, beaten Helps bind the dough.
  • 1 3/4 cups Buttermilk Adds moisture and tang.

Method
 

Preparation
  1. Preheat your oven to 425°F (218°C) and grease a skillet or baking sheet lightly.
  2. In a large bowl, whisk together flour, sugar, salt, and baking soda until uniform.
  3. Work the cubed butter into the flour until it resembles coarse crumbs.
  4. Stir in currants or raisins until evenly distributed.
  5. Make a well in the center and pour in the beaten egg and buttermilk slowly.
  6. Mix until the dough is too stiff to stir and stop mixing to avoid gluten overdevelopment.
  7. Turn the dough onto a floured surface and shape it into a round loaf without over-kneading.
  8. Place the loaf on the skillet or baking sheet and score a deep 'X' on top.
  9. Bake for 35 to 45 minutes until golden brown and sounds hollow when tapped.
  10. Cool on a wire rack before slicing.

Notes

Store in a paper bag at room temperature for 1-2 days or wrap in plastic for up to 5 days. Slices can be frozen for up to 3 months.