March 14, 2023

Irish Soda Bread with Currants

Irish Soda Bread with Currants is one of our favorite St. Patrick’s Day treats. I start this bread by stirring up a sweet quick bread dough. Then, I bake the shaped dough into round and buttery Irish bread. We like this bread for several reasons. First of all, I like that I can make this Irish bread in just one hour. That makes it the perfect for a special breakfast or after school snack. Secondly, I like that I can serve a lot of people with this Irish bread. I can easily serve 12 people with this bread. And, lastly, we all love the crisp crust and sweet currant-filled slices.

The Equipment I Used

A Food Scale- For perfect baking results every time, use a food scale to weigh your flour and sugars.
A Big Bowl- You don’t need a mixer to make this bread, just a big bowl and a big spoon.
A Pastry Blender- Use this to cut the butter into the flour. You can also just use your hands to do this.

The Ingredients Needed for Irish Soda Bread with Currants

Flour-Use all-purpose flour. I always use King Arthur brand flour.
Eggs- Use a large egg. Make sure it’s room temperature.
Buttermilk- Use whole milk buttermilk.
Sugar- Use light brown sugar.
Butter- Use unsalted butter that is very cold. I always use Kerry Gold Irish butter.
Currants- Use dried currants. You can find these next to the Raisins in the market.

How I Made my Bread

First, I carefully weighed and measured all the ingredients.
Next, I sifted together all the dry ingredients.
Then, I used my pastry cutter to cut the butter into the flour.
Next, I added in the buttermilk, egg, and currants.
Finally, I baked the bread for thirty minutes or until a toothpick comes out clean.

If you like easy and sweet breads, you need to try this delicious Irish Soda Bread with Currants.

Irish Soda Bread with Currants

An easy sweet quick bread dotted with currants

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Bread

Cuisine American, Irish

Servings

Calories 325 kcal

Ingredients

1 tbsp. melted butter (for greasing the pan)
2⅓ cups whole milk buttermilk
1 large egg, room temperature
5 cups all-purpose flour (600g)
1 tsp. baking soda
1 tbsp. baking powder
1 tsp. salt
¼ cup granulated sugar
8 tbsp. unsalted butter, melted
1 cups dried currants

Instructions

Preheat the oven to 425 degrees. Spread the one tablespoon of melted butter all over the bottom of a ten inch cast iron skillet
In a measuring cup, mix together the egg, eight tablespoons of melted butter and buttermilk. Set aside these wet ingredients
In a large bowl, sift together, the flour, baking soda, baking powder, sugar and salt. Then, stir in the wet ingredients just into the flour is all incorporated. Also, stir in the currants. Dump the dough onto a floured board and shape it into an eight-inch dome.
Place the dough on to the pan. Cut a small x on the top of the bread. Bake for about 40 minutes, or until a toothpick comes out clean.
Cool in pan on a wire rack for ten minutes, and then remove from the pan and let it cool completely.