Irish Soda Bread Currants (Printable)
A classic Irish bread that's tender, lightly sweetened, and dotted with currants and caraway seeds.
# What You'll Need:
→ Dry Ingredients
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 2 teaspoons caraway seeds
→ Add-ins
06 - 3/4 cup dried currants
→ Wet Ingredients
07 - 1 3/4 cups buttermilk, plus extra for brushing
08 - 4 tablespoons unsalted butter, melted and slightly cooled
09 - 1 large egg
# Directions:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper or grease lightly.
02 - Whisk flour, sugar, baking soda, salt, and caraway seeds in large mixing bowl.
03 - Stir currants into dry mixture until evenly distributed.
04 - Whisk buttermilk, melted butter, and egg in separate bowl.
05 - Pour wet mixture into dry ingredients. Stir with wooden spoon until just combined. Dough will be sticky; avoid overmixing.
06 - Turn dough onto floured surface. Gently knead a few times to bring together. Shape into 8-inch round loaf.
07 - Transfer loaf to prepared baking sheet. Cut deep X on top with sharp knife. Brush with additional buttermilk.
08 - Bake 35-40 minutes until golden brown and skewer inserted into center comes out clean.
09 - Cool on wire rack for at least 30 minutes before slicing.
# Expert Tips:
01 -
- The texture impossibly light yet substantial with that signature tender crumb that makes each slice feel like a small victory
- Caraway and currants create this sophisticated dance of flavors that never gets old no matter how many loaves you bake
02 -
- Overworking the dough is the enemy of tender soda bread so stop mixing the moment the flour disappears
- The X slash is not just decorative it helps the bread bake evenly by allowing heat to penetrate the center
03 -
- Room temperature ingredients blend more easily so take everything out about 20 minutes before starting
- The knife for your X should be sharp and confident because hesitation leads to ragged edges