Classic Irish Soda Bread is simple to make and delicious to eat any time of the year. It is a quick bread to make, as the reaction between the baking soda and acidic buttermilk make it rise without kneading. Historically this bread was a staple in Irish households because of the accessiblity and affordability of the simple ingredients needed. 

Preparation

Preheat oven to 350°F.

In a large work bowl, sift together flour, sugar, salt, baking soda and baking powder. Add 4 ounces small diced butter. Work the butter into the flour using your fingers or a pastry cutter until you have small ¼-inch pieces. Add currants (optional) and mix until evenly distributed.

Add buttermilk and egg, gently mix together with a fork or spoon. As soon as the dough just begins to come together, turn out onto a floured work surface. The dough will be slightly tacky at this point. Gently knead the dough 3-4 times and then shape into a round loaf—be careful not to overwork the dough as it will become tough. Place loaf onto a baking sheet lined with parchment paper. Make an “X” in the top with a sharp knife. Coat loaf with melted butter. Place in the oven and bake for 35-45 minutes.

The finished soda bread will be golden brown and sound hollow when tapped on the bottom. Best served warm with butter.