Irish soda bread right out of the oven is the perfect accompaniment to any St. Patrick's Day meal. It has a sugary outer crust with a moist, slightly tart and savory inside that is filled with currants. This bread is such a special treat you'll want to make a loaf this afternoon!
4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 ½ teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into ½ inch pieces
1 ¾ cups buttermilk, shaken
1 large egg, lightly beaten
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 and egg 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.
Place 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.
Adapted from Barefoot Contessa
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