Irish Soda Bread on St. Patty’s Day? Very original.

Al right, it’s almost too predictable. But when you have two kids sometimes its hard to be creative. I guess I could have made an Irish Cream cheesecake or some delicious rye bread for our dinner leftovers…..but sorry kids, Irish Soda Bread is all I got. I made it last night and it didn’t take too long. I’ve sliced it up this morning and it’s quite yummy. Especially considering it’s not my favorite thing to eat. I find it very dry and hard to chew usually and the raisins, well, sometimes they make me quiver to eat them. But this recipe is pretty good. It’s not too dry, has a nice soft texture with a hard crust and the flavor of the orange zest really helps. Sometimes soda bread is so damn tasteless. Spread a little butter or jam on top and its a nice breakfast treat. Ooooh, that’s a good idea, homemade breakfast treats. Maybe next week. Happy St. Patty’s. PS: I can’t believe your drinking that Irish coffee this early in the morning. You lush!

Recipe courtesy of Food Network and Ina Garten

Recipe Note: When reading reviews of this recipe, everyone complained the dough was too wet. I used King Arthur flour and slowly added the wet ingredients till it was a wet sticky dough but easy to remove and knead.



  • 4 cups all-purpose flour, plus extra for currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
  • 1 3/4 cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten
  • 1 teaspoon grated orange zest
  • 1 cup dried currants


Preheat the oven to 375 degrees F. 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 orange zest 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 onto 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. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.


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