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Irish Soda Bread with Currants and Orange Zest

  • Author: Ina Garten - Barefoot Contessa


  • 4 cups all-purpose flour, plus 1 TBS for currants
  • 4 TBS sugar
  • 1 tsp baking soda
  • 1.5 tsp salt
  • 4 TBS (1/2 stick) cold unsalted butter, diced
  • 1 3/4 cups buttermilk
  • 1 extra-large egg, beaten
  • 1 tsp orange zest
  • 1 cup dried currants


  1. Preheat the oven to 375F. Line a sheet pan with parchment paper.
  2. Mix together flour, sugar, baking soda, and salt. Add the butter and mix on low speed until everything is combined.
  3. In another bowl, beat together the buttermilk, egg, and orange zest. Slowly add the buttermilk mixture to the flour mixture and beat on low speed. In a small bowl, toss the currants with 1 TBS of flour and mix into the dough.
  4. Transfer the dough onto a board covered in a good amount of flour and knead it a few times into a round loaf. The dough will be very loose and wet. Place the loaf on the sheet pan. If desired, 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. The loaf will sound hollow when tapped.
  5. Cool on a baking rack. Can be served warm or at room temperature.
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