Orange & Currant Irish Soda Bread

March 17, 2017

Soda bread is a great addition to any meal, any time, not just reserving it for St. Patrick’s Day fare. Taking only minutes to put together and get into the oven, you can have hot, fresh bread on the table by the time your meal is ready. This is not a yeast bread, so there is no rising time involved. Just be sure to serve this dense, chewy bread with plenty of soft, salted butter and even try adding in minced sage leaves or chives to the butter. The herbs makes it not only festive, but just plain downright delicious.

Category Bread
Usage Bread Orange
Prep 0 hours
Cook 0 hours
Ready-in 0 hours


2 cups all-purpose flour, plus extra
3 tablespoons dark brown sugar
1/2 teaspoon baking soda
1 1/2 teaspoons kosher salt
2 tablespoons cold unsalted butter, cut into cubes
3/4 cup cold whole buttermilk, shaken
1 egg, lightly beaten
Zest of large orange
1 cup dried currants


  1. Preheat the oven to 375 degrees F.
  2. Line a sheet pan with a silicone sheet or parchment paper.
  3. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Turn on low speed, adding the butter. Mix on low speed until the butter is combined into the flour.
  4. Lightly whisk the egg in a small bowl. Into the egg, whisk in buttermilk and orange zest. Slowly add the buttermilk mixture to the flour mixture. Mix on medium speed for a minute. Remove attachment.
  5. Toss the currants with 1 tablespoon of flour, then mix into the dough. The dough will be wet.
  6. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on prepared sheet pan. Then lightly cut an X into the top of the bread with a serrated knife.
  7. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will sound hollow. Cool on a baking rack. Serve warm or at room temperature, with plenty of Irish salted butter. This recipe can be doubled.

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