Happy Saint Patrick's Day!! I hope your weekend was fun, safe and green! I made this on Saturday for a party we attended at a friends house. It was excellent. I used raisins instead of currants because I already had raisins.
It sort of reminded me of Panetone bread, not texture wise but taste wise. It was slightly sweet because of the raisins and orange zest, the texture was similar to the crusty bread you might get from a bakery. It was easy to put together and super fast because there wasn't any yeast that needed to rise. I think that this would be wonderful made into french toast or just toasted and smeared with butter. I loved it.
If you're having your traditional corned beef and cabbage tonight for dinner, give this bread a try. Fast, easy and delicious!
Irish Soda Bread
Recipe from Ina Garten
- 4 cups all-purpose flour plus more for currants
- 4 Tbsp granulated sugar
- 1 tsp baking soda
- 1 1/2 tsp kosher salt
- 1/4 cup (1/2 stick, 4 Tbsp) cold butter cut into 1" pieces
- 1 3/4 cup cold buttermilk, shaken
- 1 extra large egg, lightly beaten
- 1 tsp grated orange zest
- 1 cup dried currants or raisins
- Line a cookie sheet with parchment paper, set aside.
- Preheat the oven to 375º
- In the bowl of your stand mixer, add 4 cups of flour, sugar, baking soda and salt. Mix until blended.
- Add the cold butter and put the mixer on low until the butter is well incorporated and it looks like wet sand.
- In a small bowl add the buttermilk, egg and orange zest. Slowly pour into the flour mixture with the mixer on low. The mixture will be very wet.
- Add 1 Tbsp of flour to the currants or raisins until they are fully coated.
- Add the currants or raisins into the dough until well dispersed.
- Dump the dough onto a well floured surface and knead a couple of times until you can form the dough into a circle. Place the dough round onto the prepared cookie sheet and bake for 35-45 minutes.
- The dough will sound hollow when thumped and should be a nice golden brown color.