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Ina Garten Irish Soda Bread

Ina Garten Irish Soda Bread
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A crusty, tender quick bread with a soft, tangy crumb thanks to buttermilk and a touch of caraway. This no-yeast loaf comes together in minutes and bakes to a golden brown with a classic cross cut on top.

Ingredients

Scale
  • 3 cups all-purpose flour (360g), plus more for dusting
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 1/2 cups cold buttermilk, well-shaken
  • 1 cup dried currants or raisins
  • 2 teaspoons caraway seeds (optional)
  • 1 large egg beaten with 1 tablespoon water, for egg wash

Instructions

  1. Preheat the oven to 375°F (190°C) with a rack in the middle position. Line a half-sheet pan with parchment paper; set aside. This initial heating ensures the loaf begins baking immediately for maximum oven spring and a crisp crust.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, kosher salt, and baking soda. Whisking thoroughly aerates the flour and evenly distributes the leavening and salt so there are no bitter pockets of baking soda.
  3. Add the dried currants and caraway seeds (if using) to the flour mixture. Toss with your fingers until the currants are evenly coated in flour – this prevents them from sinking to the bottom of the loaf during baking.
  4. Make a well in the center of the dry ingredients. Pour the cold buttermilk into the well in one addition. Cold buttermilk reacts more slowly with the baking soda, giving you a few extra moments to gently combine the dough before the gas begins to release.
  5. Using a rubber spatula or your hands, stir the mixture just until a shaggy, sticky dough forms. Do not overmix or knead – overworking the dough activates the gluten and will result in a tough, dense loaf rather than the desired tender, cake-like crumb.
  6. Turn the dough out onto a generously floured work surface. Lightly flour your hands and the top of the dough. With quick, gentle motions, pat the dough into a round about 6 inches in diameter and 2 inches high. Avoid pressing too hard; you want to shape it without deflating the air bubbles.
  7. Transfer the round to the prepared baking sheet. Using a sharp chef’s knife or a lame, score a deep X across the top of the loaf, cutting about 1/2 inch deep. This cross (a traditional blessing) allows the bread to expand evenly and prevents cracking on the sides.
  8. Brush the top and sides of the dough with the egg wash. The egg wash gives the finished loaf a deep golden, glossy crust and helps the cross cut remain visible.
  9. Bake for 40 to 45 minutes, rotating the pan halfway through, until the bread is deep golden brown and a skewer inserted into the center comes out clean. Internal temperature should reach 190°F (88°C) for a fully baked interior.
  10. Remove the bread from the oven and transfer to a wire rack. Let cool for at least 30 minutes before slicing. Cooling allows the steam to redistribute and the crumb to set; slicing too early will result in a gummy texture.

Notes

Store leftover Irish Soda Bread wrapped tightly in plastic wrap or an airtight container at room temperature for up to 2 days. For longer storage, wrap the cooled loaf in foil then place in a freezer bag; freeze for up to 3 months. To reheat, place frozen slices directly into a toaster, or warm a whole loaf wrapped in foil in a 350°F (175°C) oven for 10-15 minutes until heated through.

Nutrition

Keywords: Irish soda bread, quick bread, no yeast bread, buttermilk bread, caraway seed bread, St. Patrick's Day bread, soda bread recipe, Ina Garten, crusty bread, traditional Irish bread

Find it online: https://inagartendishes.com/ina-garten-irish-soda-bread/