Irish Soda Bread
Prep Time 15 min
Cook Time 45-55 min
Serves 1 loaf (8-12)
- 4 cups all-purpose flour, plus extra for currants
- 3 tablespoons of sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 4 tablespoons (1/2) stick cold butter, cut into 1/2-inch diced pieces
- 1 3/4 cups cold Guida’s Dairy buttermilk
- 1 extra-large egg, lightly beaten
- 1 teaspoon vanilla
- 1 cup dried currants
- Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
- Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
- With a fork, lightly beat the buttermilk, egg, and vanilla together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
- Dump the dough a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean.
- Cool on a baking rack. Serve warm or at room temperature with delicious butter.