Barefoot Contessa's Irish Soda Bread
Recipe type: Side Dish
Serves: 1 loaf, 8 slices
Weight Watchers Info: 11 PointsPlus per slice (if cut loaf into 8 slices)
  • 4 Cups all-purpose flour (plus a little bit extra for the currants and more for kneading later)
  • 4 Tbsp sugar
  • 1 Tsp baking soda
  • 1½ Tsp kosher salt
  • 4 Tbsp (1/2 stick) cold unsalted butter, cut into ½ inch cubes
  • 1¾ Cups cold buttermilk, shaken
  • 1 XL egg, lightly beaten
  • 1 Tsp grated orange zest
  • 1 Cup dried currants
  1. Preheat oven to 375
  2. Combine flour, sugar, baking soda, and salt in a bowl
  3. Add butter and mix with electric mixer on low until mixed into flour
  4. Lightly mix buttermilk, egg, and zest with a fork or whisk in a measuring cup
  5. Slowly add wet mixture to dry mixture with mixer on low speed
  6. Combine currants with 1 tbsp flour and mix into dough (it is quite moist…)
  7. Plop dough on floured surface and knead into a round loaf
  8. Place loaf on parchment paper on a cookie sheet
  9. Lightly cut an X in the top of the dough with a serrated knife
  10. Bake for 45-55 minutes or until a test poke with a knife or cake tester comes out clean. Tapping the loaf should result in a hollow sound
  11. Cool on a baking rack
  12. Serve warm or at room temperature
Recipe by The Taste Place at