Barefoot Contessa Irish Soda Bread
Irish soda bread is a traditional quick bread made with baking soda (instead of yeast) as a leavening agent. Ina Garten’s version includes buttermilk, eggs, dried currants or raisins, and orange zest for a subtly sweet and aromatic loaf with a dense yet tender interior and crusty exterior.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Bread
- Method: Baking
- Cuisine: Irish-American
Ingredients
-
4 cups all-purpose flour
-
4 tablespoons granulated sugar
-
1 teaspoon baking soda
-
1½ teaspoons kosher salt
-
4 tablespoons cold unsalted butter, cut into small pieces
-
1¾ cups cold buttermilk
-
1 extra-large egg, lightly beaten
-
1 teaspoon grated orange zest
-
1 cup dried currants or raisins
-
Flour for dusting
Instructions
Preheat your oven to 375°F (190°C). Line a sheet pan with parchment paper or lightly flour it.
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking soda, and salt.
Add the cold butter pieces to the flour mixture. Mix on low speed until the butter is blended in and the mixture resembles coarse crumbs.
In a small bowl, whisk together the buttermilk, egg, and orange zest. With the mixer on low, slowly pour the buttermilk mixture into the dry ingredients and mix until just combined.
Add the dried fruit and stir briefly until evenly distributed. The dough will be sticky.
Transfer the dough onto a floured surface. Shape it into a round loaf and place it on the prepared baking sheet. Use a sharp knife to score a deep X across the top.
Bake for 45–50 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean. Let cool on a wire rack before slicing.