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Cozy Irish Soda Bread with Plump Currants

cozy Irish soda bread with currants - featured image
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This tender, tangy Irish soda bread is studded with soft, winey currants and has a crisp, buttery crust. It’s quick to make with no yeast or rising time, perfect for cozy fall afternoons, St. Patrick’s Day, or any day you want the house to smell amazing.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 3 tablespoons (36g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 4 tablespoons (56g) unsalted butter, cold and cubed
  • 1 cup (150g) dried currants
  • 1 ¼ cups (300ml) cold buttermilk
  • 1 large egg, lightly beaten
  • 1 tablespoon unsalted butter, melted (for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a cast iron skillet or baking sheet inside to heat up.
  2. In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  4. Stir in the dried currants until evenly coated.
  5. In a separate bowl, whisk together cold buttermilk and beaten egg.
  6. Make a well in the center of the flour mixture and pour in the buttermilk mixture. Stir with a wooden spoon until just combined; the dough will be shaggy and slightly sticky.
  7. Lightly flour your work surface. Turn the dough out and gently shape it into a round disc about 7 inches across and 1 ½ inches thick. Do not knead.
  8. Use a sharp knife to cut a deep cross into the top of the dough, about ½ inch deep.
  9. Carefully remove the hot skillet or baking sheet from the oven. Place the dough in the center. Brush the top with melted butter.
  10. Bake for 35-40 minutes, until golden brown and the bread sounds hollow when tapped on the bottom. If the top browns too quickly after 25 minutes, tent loosely with foil.
  11. Transfer to a cooling rack and let cool for at least 20 minutes before slicing.

Notes

Keep butter and buttermilk cold for best texture. Do not overmix the dough. Score the cross at least ½ inch deep. Let the bread rest for 20-30 minutes before slicing to avoid a gummy texture. Day-old bread is excellent toasted.

Nutrition

Keywords: Irish soda bread, currant soda bread, quick bread, no yeast bread, St. Patrick's Day bread, buttermilk bread, easy bread recipe

Find it online: https://perkypan.com/cozy-irish-soda-bread-with-plump-currants/