Barefoot Contessa's Irish Soda Bread
Recipe type: Side Dish
Serves: 1 loaf, 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
- Preheat oven to 375
- Combine flour, sugar, baking soda, and salt in a bowl
- Add butter and mix with electric mixer on low until mixed into flour
- Lightly mix buttermilk, egg, and zest with a fork or whisk in a measuring cup
- Slowly add wet mixture to dry mixture with mixer on low speed
- Combine currants with 1 tbsp flour and mix into dough (it is quite moist…)
- Plop dough on floured surface and knead into a round loaf
- Place loaf on parchment paper on a cookie sheet
- Lightly cut an X in the top of the dough with a serrated knife
- 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
- Cool on a baking rack
- Serve warm or at room temperature
Recipe by The Taste Place at https://www.thetasteplace.com/irish-soda-bread/
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