The Best Original Irish Soda Bread

  • Bridget McGuinness of Elgin mixes the flour as she prepares scones for St. Patrick's day.

      Bridget McGuinness of Elgin mixes the flour as she prepares scones for St. Patrick's day. BRIAN HILL | Staff Photographer

  • Bridget McGuinness of Elgin prepares scones for St. Patrick's day.

      Bridget McGuinness of Elgin prepares scones for St. Patrick's day. BRIAN HILL | Staff Photographer

 
Posted3/10/2015 5:00 AM

4 cups plus 1 tablespoon all-purpose flour, divided

1 teaspoon baking soda

 

1 teaspoon salt

⅓ cup sugar

⅓ cup butter, cut into very small pieces

1¾ cup buttermilk

1 large egg

1 teaspoon grated orange zest

1½ cups raisins or dried currants

Heat oven to 375 degrees. Line a baking sheet with parchment paper.

Add 4 cups flour, baking soda, salt and sugar to the bowl of electric mixer fitted with paddle attachment and mix on low just to combine. Add the butter pieces and mix on low speed until the butter is mixed with the flour.

In a measuring cup lightly beat buttermilk with egg and orange zest. With mixer on low speed slowly pour buttermilk mixture into flour mixture.

In a medium bowl, stir raisins or currants with 1 tablespoon flour; add to the dough and mix gently. The dough will be wet.

Place dough on a well-floured board and kneed a few times making a round loaf. Transfer to prepared sheet pan. With a knife, cut a cross on top (to keep the fairies out). Bake 45-50 minutes. Cool on wire rack. Enjoy with butter and jam.

Serves 16.

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