Several years ago when I realized how easy Irish Soda Bread is to make, I decided to include it with our traditional St. Patrick’s Day Corned Beef and Cabbage meal. No rising, very little kneading, and a bread made in one mixing bowl! Seemed easy enough to me and something I could get done during my busy day. Of course it was easy because I used an Ina Garten recipe. Ina is my favorite chef and my go-to when I want to try something new. Now I bake this bread from time to time and don’t just save it for the Irish holiday.
We like this slightly sweet and classic quick bread fresh out of the oven, and if you have any leftovers, toasted with butter for breakfast the next morning is delicious! Enjoy!
Recipe adapted from Ina Garten.
Cover a baking sheet with either parchment paper or a baking mat.
In a small bowl, toss the currants in 1 Tablespoon of flour (this keeps the currants from sticking together and then add them to the dough mixture).
Put a good amount of flour onto a cutting board or your counter. Scrape the dough from the bowl onto the floured surface (the dough will feel wet).
Rub flour on your hands and then knead the dough only a few times. Form into a round loaf.
With the tip of a sharp knife, lightly cut an X into the top of the bread with a knife (history tells us that this was done to ward off evil and protect the household).
Place on prepared baking sheet and bake for 45 to 55 minutes.
Using the toothpick test, test the bread to make sure the bread is done. The toothpick should come out of the bread clean.