I used to buy fresh Irish soda bread every March at our local co-op. But the past few years I’ve been making it at home. It’s so easy and so delicious right out of the oven with a thick layer of homemade cultured European butter!
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Irish soda bread is a quick bread, which means there’s no yeast and you don’t have to let it rise. Instead, buttermilk and baking soda is what causes the bread to rise.
If you don’t want to use buttermilk, you can let your milk sour or mix 1 tablespoon of lemon juice with 2 cups of fresh milk and let it sit for about 15 minutes before using.
See the butter in the photo above? That’s the fresh, homemade European cultured butter I made recently. It pairs extremely well with this Irish soda bread. So, so good!
If you don’t inhale the entire Irish soda bread loaf the same day you make it, sprinkle a little water on the bread and cover with a tea towel to keep it fresh. Enjoy!
How to Make Easy Irish Soda Bread with Currants
You won't be able to stop eating this easy and delicious bread!
- 4 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup dried currants
- 14 ounces buttermilk
Sift dry ingredients into a large bowl. Add currants and mix.
Add the buttermilk and mix with a wooden spoon until it forms a sticky dough.
Knead lightly on a floured surface until it forms a round loaf. It will start out sticky and crumbly but after you knead it a few times, the dough will come together.
Shape dough into a round and place in a dutch oven with a lid (or in a cake pan and then use a second cake pan as the lid). Cut two criss-cross slices into the top of the bread with a knife (see photo above).
Bake covered for 30 minutes at 425F and then 15 minutes uncovered. The bread is done when it sounds hollow when tapped on the bottom. Be sure to check your bread; mine wasn't quite done at 45 minutes.
Let cool on a wire rack, slice, and enjoy with freshly made European cultured butter!
Based on this recipe.
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