Irish Soda Bread

Kathy D


This is an Ina Garten (Barefoot Contessa) recipe for Irish soda bread. The orange zest gives is a nice boost of flavor. If you like your soda bread less sweet, reduce the sugar to 2 or 3 tablespoons.

★★★★★ 2 votes
1 loaf
15 Min
45 Min


4 c
all-purpose flour, plus extra for the currants
4 Tbsp
1 tsp
baking soda
1 1/2 tsp
kosher salt
4 Tbsp
cold, unsalted butter, cut into 1/2 inch dice
1 3/4 c
cold buttermilk, shaken
extra-large egg, beaten
1 tsp
grated orange zest
1 c
dried currants


1Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
2Combine the flour, sugar, baking soda and salt into a bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
3With a fork, lightly beat the buttermilk, egg and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture into the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
4Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45-55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
5Cool on a baking rack. Serve warm or at room temperature.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Irish
Dietary Needs: Vegetarian