Crusty on the outside, hearty and dense on the inside, Irish soda bread is a rustic baked good that’s easy to make all from scratch.
- 4 cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 stick (4 tablespoons) unsalted butter
- 2 cups buttermilk
- 1 large egg, beaten
- 1 cup dried currants or cranberries, optional
- 1/2 cup Irish whiskey, optional
- Preheat the oven to 400°F. Lightly grease and flour an 8-inch round cake pan.
- Optional: soak the cranberries in whiskey for 30 minutes to one hour. Drain and discard any leftover whiskey. Set aside.
- Sift together the flour, sugar, baking soda, and salt in a large bowl. Cut in the butter with a pastry cutter until the pieces are the size of very small peas and coated completely in flour.
- Create a well in the center, and pour in the buttermilk and beaten egg. Slowly stir together the liquid and dry ingredients with a sturdy spoon until a thick, sticky, shaggy dough starts to form. Add the cranberries and mix. You can use your hands, if preferred.
- Turn dough out onto a floured surface. Knead gently just a few times to form the dough into a slightly sticky ball. Place into the prepared pan. Flatten it out slightly so that the dough nearly touches the edges of the pan.
- Score a large X into the surface of the dough with a sharp knife, only going about 1/4- inch deep.
- Bake for 40-45 minutes, turning the pan halfway through, until the crust is a deep golden brown color and the scored surface no longer looks wet.
- Remove from the oven and let cool for 10 minutes before removing from the pan and placing on a cooling wrack.
- Cut into slices and serve with butter while still warm.
- Category: Bread
- Method: Baking
- Cuisine: Baked Goods
Keywords: bread, Irish recipes, Saint Patrick's Day