I am a total sucker for traditions.  Even if they’re kind of dumb, I look forward to the predictable steadiness of certain things that we “just do” every year.  

Corned beef and cabbage is something my family anticipates with much excitement each year.  The smell of it permeating my house just gets to me.  It reaches something in my roots that I hope is being planted in my children.  Something that says, “you’re home”. There’s one part of the meal that I have always done year in and year out, but I just do not like it… Irish soda bread.  I have tried every recipe under the sun and they’re ALL dense, dry, and tasteless.  That is until this year.  I am super happy to announce that I have combined a couple recipes, made a few tweaks, added a dash of trial and error, and viola – Irish soda bread that is SUPER yummy.  

Irish Soda Bread

Irish soda bread 2

Of course this version of Irish soda bread is great with the traditional corned beef and cabbage.  Try it with eggs and bacon for breakfast if you have any leftovers.

Irish Soda Bread Recipe

Of course this version of Irish soda bread is great with the traditional corned beef and cabbage. Try it with eggs and bacon for breakfast if you have any leftovers.  

  • 1 cup dried currants
  • .25 cup orange juice
  • 4 tbsp cold unsalted butter, cubed (plus more for greasing the skillet)
  • 4 cups flour (plus more for sprinkling)
  • .25 cup cup sugar
  • 1 tsp baking soda
  • 1.5 tsp fine grain sea salt
  • 1.75 cup buttermilk (shake up the carton and then measure) (plus more for brushing)
  • 1 egg (lightly beaten)
  • 1 tsp orange zest
  • .5 tbsp fennel seeds
  1. Place currants in a small bowl with the orange juice, and let sit for 30 min, stirring occasionally.

  2. Lightly grease a 8-inch cast iron skillet with butter.

  3. In a large bowl, whisk together 4 cups flour, sugar, baking soda and sea salt.

  4. Using your fingertips, work 4 tablespoons cubed butter into the dry ingredients until the mixture resembles coarse crumbs.

  5. In a medium bowl, whisk together buttermilk, egg and orange zest. Pour wet ingredients into dry ingredients, and stir just until combined. Don’t over mix here.

  6. Stir in the currants with orange juice and fennel seeds.

  7. Preheat an oven to 400°F, and place a rack in the middle position.

  8. Scrape dough out onto a floured work surface. The dough will be wet.

  9. Sprinkle dough with flour and knead a couple times to form a round loaf, adding more flour as needed if the dough sticks.

  10. Place the loaf in the prepared skillet, then, using a sharp knife, score top of dough about an inch and a half deep in an “X” shape.

  11. Brush the top of the loaf with buttermilk.

  12. Bake until the top of the bread is golden brown, and a skewer inserted into the center of the bread comes out clean.

  13. Transfer the loaf to a cooling rack, and let rest for 10 minutes before serving.

Don’t limit yourself to eating this only on St Patrick’s day. Finally I see the fascination with Irish soda bread.

irish soda bread

 

What are your go to bread recipes? Do you do anything special for holidays?