Irish Soda Bread with Raisins
This oven baked traditional Irish soda bread with raisins or currants has hints of orange zest to add a fresh burst of flavor to the slightly sweet authentic bread.
Ingredients
- 4 cups all-purpose flour plus 1 tablespoon for the currants
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1 3/4 cup buttermilk
- 1 egg
- 1 teaspoon fresh orange zest
- 4 tablespoons butter cold
- 1 cup raisins or dried currants
Instructions
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, baking soda, and salt. Stir to combine.
- Measure the buttermilk into a 2-cup liquid measuring cup. Add the egg and whisk them together with a fork. Add the orange zest to the cup and set aside.
- Keep the butter in the fridge until you are ready to work with it. Cut the butter into small cubes and add it to the stand mixer.
- Mix the butter into the flour on low speed until it has been completely incorporated in the mixture.
- Slowly add the reserved buttermilk to the mixing bowl and continue to mix on low speed until the dough forms.
- Sprinkle the reserved 1 tablespoon of flour over the raisins or currants in a small mixing bowl. Toss to coat, this will help them to not sink to the bottom of the dough while it bakes.
- Add the raisins or currants to the mixer and stir to combine, the dough will be very wet.
- Transfer the dough to a lightly floured baking mat. Knead it by hand a few times and form a round-shaped loaf. Transfer the dough round to the prepared baking pan and slice an X over the top.
- Bake for 55 minutes - 1 hour or until a cake tester inserted in the center comes out clean. The soda bread will sound hollow when you tap on it.
- NOTE: If the bread starts to darken too much before the baking time is over, you may lightly cover it with aluminum foil.