Soda Bread first appeared on Irish tables in the 1840s when bicarbonate of soda was introduced to Ireland. It quickly became a mainstay in Irish households because the bread does not require proofing time, like yeast breads, and could be cooked in open fireplaces. Traditionally, a cross is cut into the top of the loaf. Often a blessing was said during the cutting. Also, many Irish refer to this as “letting the fairies out” of the bread, insuring a successful bake. There is a practical reason for this process. By scoring the bread, it allows heat to get to the thickest part of the bread and bake more evenly. Also, the scoring creates four quadrants which can be used to easily break the bread into four pieces. Irish Soda Bread can be made with or without sugar and the addition of dried fruit is optional. Once you try this Irish Soda Bread Recipe, you might find yourself baking it daily!
Irish Soda Bread Recipe Ingredients
- 4 cups flour, plus extra for 1 tablespoon for currants and extra for shaping the loaf
- 1/4 cup sugar (optional)
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 4 tablespoons cold butter, diced
- 1 3/4 cups buttermilk
- 1 large egg, fork beaten
- 1 cup dried currants or raisins (optional)
Supplies
- baking sheet (cookie sheet)
- parchment paper
- toothpick
- serrated knife
Directions for Irish Soda Bread Recipe – Makes 1 loaf
Gather supplies.
Cut out a piece of parchment paper to fit your baking pan.
Thoroughly mix the flour, sugar, baking soda and salt together.
Dice butter into small pieces.
Add butter to the dry ingredients. Using a pastry blender or your hands, incorporate the butter into the flour mixture.
Crumble until butter is in pea-sized pieces.
Using a fork, beat egg until it is well mixed.
Add buttermilk to the egg and mix.
Pour the buttermilk and egg mixture into the flour mixture. Work with your hands just until the ingredients are mixed. Do not over work the dough. The dough will be quite sticky. NOTE: Do not wash your egg and buttermilk bowl yet.
Place your currants in a bowl then sprinkle with 1 tablespoon of flour. Mix the flour into the currants to so all the currants are covered. This process helps keep the currants suspended throughout the bread dough.
Pour the currants into your bread dough. Mix just enough so the currants are evenly distributed throughout the dough. Again, do not over knead.
Place the dough on a well-floured surface. The dough is sticky so it helps to flour your hands, too.
Work the dough just enough to form into a ball. There may still be a few cracks showing. That is okay.
Place the ball on the parchment covered baking dish. Slightly flatten the ball into a thick disc.
Scoop the extra liquid from your buttermilk and egg mixture bowl. Rub it over the top and sides of the dough. These will help give it a lovely golden color while baking.
Using a serrated or very sharp knife, cut a cross in the top of the bread.
Place the bread in a preheat 375 degree F oven for 35 – 45 minutes. Using a toothpick, pierce the center of the bread. It will come out clean when the bread is done.
Remove to cooling rack. The bread can be served warm or at room temp.
Serve with butter and jam. It is also delicious without any spreads!
