Ina Garten's Irish Soda Bread Recipe

Ingredients

• 4 cups all-purpose flour (plus more for currants and the counter)
• 2 tablespoons granulated (or cane or coconut sugar)
• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 4 tablespoons unsalted butter ((1/2 stick) cold, cut into 1/2-inch small pieces)
• 1 3/4 cups buttermilk (cold)
• 1 large egg
• 1 teaspoon orange zest
• 1 cup currants

Instructions

1. 1

   Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

2. 2

   Place flour, sugar, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined for 10 seconds or so.

3. 3

   Add the butter pieces and mix on low speed until butter is mixed with flour, about a minute.

4. 4

   Place the cold buttermilk in a large measuring cup and add the egg and orange zest. Whisk to combine.

5. 5

   While the machine is running on low, slowly add the buttermilk mixture. Run the machine until everything is combined for about a minute. You may have to stop the machine once to scrape the bottom.

6. 6

   Mix the currants with a tablespoon of flour in a bowl.

7. 7

   Turn the machine on low speed and add the currants. Mix until they are evenly distributed within the dough for about a minute. Don’t be alarmed, it should be a very sticky dough.

8. 8

   Sprinkle your kitchen counter with flour and transfer the dough on top. Knead for a minute or two and shape it into a round loaf.

9. 9

   Transfer the loaf onto the prepared sheet pan. Using a serrated knife, cut an X on top of the bread.

10. 10

    Bake for 40-45 minutes, or until it turns lightly golden brown. When tapped at the bottom, it should make a hollow sound.

11. 11

    Remove from the oven and cool on a wire rack. Serve warm or at room temperature.