Irish Soda Bread
- Yield 1
- Prep 10 minutes
- Cook 40 minutes
- Total 50 minutes
Irish Soda Bread is a bread recipe on Avoteb. The yield on the card is 1. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 1 servings
- 4 cups all-purpose flour, plus extra for shaping
- 1 1/2 teaspoons fine sea salt
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1 cup dried currants (optional)
- 1 large egg
- 1 3/4 cups buttermilk
- 4 tablespoons unsalted butter, melted and slightly cooled
Method
Prep the oven. Warm oven to 400°F (200°C). Lightly grease a 9- or 10-inch cast iron skillet or line a baking sheet with parchment.
Stir the dry ingredients. In a large bowl, whisk together the flour, salt, sugar, and baking soda until evenly combined. Stir in the currants, if using.
Tip in the wet ingredients. In a separate bowl, whisk together the egg, buttermilk, and melted butter. Tip into the flour mixture and stir gently with a wooden spoon or spatula just until a shaggy dough forms. Avoid overmixing.
Shape the loaf. Turn the dough out onto a lightly floured surface and gently knead just a few times until it comes together. Shape into a round loaf and move to the prepared pan or baking sheet.
Score the top. Lightly dust the top of the dough with a bit of flour (this helps keep the knife from sticking), then use a sharp knife to cut a deep “X” across the top of the loaf.
Roast Roast for 40–45 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool slightly. Let cool on a wire rack for at least 10 minutes before slicing.
