Irish Soda Bread Recipe

Cook Time: 1 hour 5 minutes

Prep Time: 20 minutes

4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons kosher salt

2 tablespoons granulated sugar

4 tablespoons unsalted butter, cold and diced

1 3/4 cups buttermilk, cold

1 large egg

1 cup golden raisins (or currants)

1 tablespoon orange zest (from about 1 large orange)

1 teaspoon caraway seeds

1 tablespoon rolled oats (for topping)

1 tablespoon heavy cream (for brushing)

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together 4 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons kosher salt, and 2 tablespoons granulated sugar.

Add 1 teaspoon caraway seeds, 1 cup golden raisins (or currants), and 1 tablespoon orange zest to the dry mixture, stirring to distribute evenly.

Add 4 tablespoons cold, diced unsalted butter to the bowl. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.

In a separate bowl, whisk together 1 3/4 cups cold buttermilk and 1 large egg until well combined.

Pour the buttermilk and egg mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until a shaggy dough forms; do not overmix.

Turn the dough out onto a lightly floured surface. Gently knead just until it comes together, about 8-10 turns.

Shape the dough into a round loaf about 7 inches in diameter and place it on the prepared baking sheet.

Use a sharp knife to score a deep "X" across the top of the dough, about 1/2 inch deep.

Brush the top of the loaf with 1 tablespoon heavy cream and sprinkle with 1 tablespoon rolled oats.

Bake in the preheated oven for 35-45 minutes, or until the bread is golden brown and a skewer inserted into the center comes out clean.

Transfer the bread to a wire rack and let it cool for at least 30 minutes before slicing and serving.

Estimated Calories: 215, Servings: 12

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together 4 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons kosher salt, and 2 tablespoons granulated sugar.

Add 1 teaspoon caraway seeds, 1 cup golden raisins (or currants), and 1 tablespoon orange zest to the dry mixture, stirring to distribute evenly.

Add 4 tablespoons cold, diced unsalted butter to the bowl. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.

In a separate bowl, whisk together 1 3/4 cups cold buttermilk and 1 large egg until well combined.

Pour the buttermilk and egg mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until a shaggy dough forms; do not overmix.

Turn the dough out onto a lightly floured surface. Gently knead just until it comes together, about 8-10 turns.

Shape the dough into a round loaf about 7 inches in diameter and place it on the prepared baking sheet.

Use a sharp knife to score a deep "X" across the top of the dough, about 1/2 inch deep.

Brush the top of the loaf with 1 tablespoon heavy cream and sprinkle with 1 tablespoon rolled oats.

Bake in the preheated oven for 35-45 minutes, or until the bread is golden brown and a skewer inserted into the center comes out clean.

Transfer the bread to a wire rack and let it cool for at least 30 minutes before slicing and serving.