Bread: Irish Soda Bread
by Lishka DeVoss

It’s easier if you get the eggs and buttermilk out early to come to room temperature.

YIELD 1 loaf

INGREDIENTS

SMALL BOWL (whisked together):
2 tbsp butter, melted and cooled
1.75 cups buttermilk (or, 2/3 cup + 1/2 cup plain yogurt and 1/3 cup + 1/4 cup milk), room temperature
2 large eggs, room temperature

LARGE BOWL (whisked together):
3 cups all-purpose flour
2/3 cup sugar
1 tbsp baking powder
1 tsp baking soda
1.5 tsp salt

PREP BOWL (mixed together):
1 tbsp caraway seeds, or more to taste

1.5 cup (6.5 oz) currants or raisins — separate them with your fingers before measuring and do not pack (if really fresh, use 1/4 cup less)

OPTIONAL: 2 tbsp melted butter for brushing on top before baking

PREPARATION

1. Preheat oven to 350º F.

2. Grease 10-inch Dutch Oven (4.5 quart) with butter and then line with parchment paper. (The paper doesn’t have to reach all the way to the top on the sides. Cut off any paper protruding from the top.)

3. Fold SMALL BOWL into LARGE BOWL until just about combined. DO NOT OVERMIX. Then fold in PREP BOWL.

4. Scrape batter into Dutch Oven (optional: brush top with 2 tbsp melted butter).

5. Bake 55 to 60 minutes until golden and firm to touch.

6. Remove from Dutch Oven and cool on a wire rack for about 10 minutes before slicing.

NOTE: Goes well with some good aged Cheddar cheese and slices of tart apples.

Updated 2025-03-17

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