Irish Soda Bread with Buttermilk

Crusty slice of Irish soda bread by larger loaf and small bowl of blackberry jam.

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5 from 5 votes

Irish Soda Bread with Buttermilk

Prep Time10

Cook Time55

Total Time1 5

Course: Bread

Cuisine: American, European

Servings:

Calories: 161kcal

Author: The Food Charlatan

Ingredients

4 cups sifted all purpose flour spooned into the cup and leveled
1/3 cup granulated sugar
1 and 1/2 teaspoons baking soda make sure it's fresh and not out of date
2 teaspoons kosher salt (or use 1.25 teaspoons of table salt)
2 tablespoons cold butter
1/4 cup vegetable oil I used light olive oil
1 and 1/2 cups buttermilk
1 large egg
1 large egg yolk
1 and 1/2 cups zante currants or raisins, or dried cherries (optional)

Instructions

Preheat the oven to 425 degrees F.
Plump the raisins. (this step is optional) Bring a small pot of water to boil. Once boiling, turn off the heat, and add 1 and 1/2 cups raisins (or whatever dried fruit). Cover with a lid and let the raisins sit in the boiling water for about 10 minutes. When they are nice and plump, drain the raisins in the colander and let them drip dry for a bit.
Sift the flour: Spoon flour into a one-cup measuring cup and use a knife to level off the top. Add the flour to a mesh strainer set over a large bowl. Stir until the flour is sifted through. Repeat until you have 4 cups of sifted flour in the bowl.
Make the dough: Add 1/3 cup sugar, 1 and 1/2 teaspoons baking soda, and 2 teaspoons kosher salt to the flour. Use less salt if you don't have kosher salt.
Use a pastry cutter to cut 2 tablespoons cold butter into the flour mixture.
Add 1/4 cup oil in increments. Drizzle a bit over the flour, then use the pastry cutter to cut it in. Drizzle a little more and repeat. Do not smooth the dough with a spoon or try to blend it together. Use a cutting motion. Use a table knife if you don't have a pastry cutter.
Add raisins. Once the raisins have plumped and drained a bit, add the raisins to the flour mixture and toss them in the flour. (raisins are optional)
In a glass measuring cup, add 1 and 1/2 cups buttermilk. Add in 1 egg and 1 egg yolk. Whisk together until smooth.
Add liquid. Add the buttermilk mixture to the flour and combine with a rubber spatula, folding gently until it comes together.
Turn the mixture onto a floured surface and knead just once or twice to bring it together. Shape into a 6 or 7 inch circle. Shaggy dough is good, don't knead too much.
Spread 1/2 tablespoon butter all over a cast iron skillet, or on the bottom of a baking sheet. Or you can line either pan with parchment paper.
Transfer the loaf to the greased baking sheet or cast iron skillet. Use a serrated knife to slice an X into the top, about an inch deep, or even more. Don't be shy. This allows heat to penetrate to the center of the bread.
Bake at 425 for 20 minutes, then cover the top loosely with foil, to prevent over browning. Continue baking for another 30-35 minutes.
The total bake time should be 50-60 minutes. A skewer inserted into the center of the bread should come out with no wet batter. An instant read thermometer should reach 180 degrees F. The bottom of the bread will sound hollow when tapped.
Brush the top of the bread with melted butter. Let cool on a wire rack before slicing. Spread with butter and jam! Or leave it plain and eat with Corned Beef and Cabbage and a side of Horseradish Sauce. SO. GOOD.

Notes

Mix ins: The raisins are optional. Sometimes I like to leave the raisins out and add 1 tablespoon caraway seeds instead, for a more savory bread (this would go amazing with the Corned Beef and Cabbage.)

Nutrition