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Irish Soda Bread with Currants

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Course: Bread
Cuisine: Irish
Keyword: 1960's, bread, St. Patrick's Day
Servings: 12
Author: Apryl Niksch
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Equipment

Ingredients

WET INGREDIENTS

  • 1 ¼ c. buttermilk or milk
  • ¼ c. unsalted butter slightly melted
  • 2 eggs
  • 1 T. orange zest optional
  • ¾ c. currants or 1 c. raisins soak in Whisky
  • ¼ c. Whisky drain after soaking
  • 1 tsp. course sanding sugar for the top

Instructions

PREP

  • Preheat oven to 375°.
  • Pour Irish Whiskey into liquid measuring cup and add raisins or currants. Set aside.
  • Whisk together dry ingredients and mix and set aside.

MAKE BATTER

  • Use the bowl with the dry ingredients OR a stand mixer.
  • Add liquid ingredients, slightly melted butter, eggs, buttermilk into the dry ingredients. Zest the orange right into the batter and mix until just combined.
  • Drain currants, reserve whiskey if any is left and add to bread mixture.
  • Toss currants into a bit of flour and gently fold into the dough by hand.
  • Sprinkle parchment paper with a little bit of flour.
  • Pour out batter onto the parchment paper. Move batter around to form dough into round loaf (the batter will be sticky). This is more of a quickbread type of bread so no kneading is required.
  • Place the parchment paper with the loaf on it directly into a low dutch oven. Cut a cross on the top with a sharp or serrated knife.

BAKE

  • Sprinkle top of bread with white course sanding sugar.
  • Bake at 375° for 10 minutes.
  • Lower oven to 350° and bake for an additional 45-50 minutes.