An International Classic: Irish Soda Bread

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Ingredients

  • 3.75 Cup bread flour
  • 0.25 Cup sugar
  • 1 Teaspoon baking soda
  • 0.75 Teaspoon salt
  • 0.33 Cup raisins
  • 0.33 Cup dates, chopped
  • 0.25 Cup butter, cold
  • 1 egg
  • 1.33 Cup buttermilk
  • 1 Teaspoon orange zest, finely grated
  • 1 Tablespoon honey

Directions

Total Time: 2hr 5min | Prep Time: 1hr 20min | Cook Time: 45min
  1. In a large bowl, mix together the flour, sugar, baking soda, salt, raisins, and dates until combined and the raisins and dates are coated in the flour mixture. Grate the butter over the bowl on the largest hole setting, pausing and stirring the mixture every 10 seconds or so to coat the butter pieces in the flour mixture. Set aside. In a small bowl, whisk together the egg, buttermilk, orange zest, and honey until the honey has dissolved into the liquid. Add the buttermilk mixture to the flour mixture and knead it together with your hands until a dough forms. Take the dough out onto a lightly floured surface and knead it for 3-4 turns, or until it comes together and has smoothed out a bit. Shape the dough into a ball, cover it, and place it in the refrigerator for 1 hour. Preheat the oven to 400 degrees Fahrenheit. Remove the dough from the refrigerator, uncover it, and place it on a lightly greased 9-inch baking pan, patting it a couple times so it is slightly flattened on top. Use a sharp knife to score a 1-inch deep cross in the top of the dough right before placing it in the oven. Bake for 40-50 minutes, or until it’s golden brown on top and a toothpick inserted into the dough comes out clean. Remove from the oven and allow to cool to room temperature before slicing and serving.