Ingredients1 h 15 m servings 225 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet.
- Pour hot water over raisins and currants in a bowl and let soak. Whisk flour, sugar, salt, and baking soda in a separate bowl until well combined; whisk in buttermilk.
- Drain raisins and currants and pat dry with paper towels; fold into dough. Turn dough out onto a floured work surface and knead gently until it holds its shape; if dough is too sticky, knead in more flour. Form into a round and place into prepared cast iron skillet. Use a sharp knife to cut a cross into the top of the loaf.
- Bake in the preheated oven until golden brown and a slender knife inserted into the loaf comes out clean, about 1 hour.
- Cook's Note:
- You may use 2 cups of raisins instead of currants. If you sour your own milk, use a little less. Just pour it in gradually.
Per Serving: 225 calories; 0.6 g fat; 51.5 g carbohydrates; 4.8 g protein; 1 mg cholesterol; 400 mg sodium. Full nutrition
ReviewsRead all reviews 6
Fantastic! I used 1 cup of dark raisins and 1 cup of golden raisins (no currants). This was so quick and easy to put together and baked up beautifully (the house smelled amazing)! I do not have ...
I have never posted a review but had to this time. I always buy my soda bread but decided to make it at home. Followed the recipe to the letter. The best irish soda bread ever. Thanks for a grea...
This is the best Irish soda bread I have ever tasted. It was so easy to make. My husband even loved it & that is saying a lot because he is very critical of new recipes. Thanks for sharing!!
Thank you for sharing your family recipe--it was absolutely delicious, and I loved the simplicity. I made it with what I had on hand, cranberries and walnuts. Spectacular!
I'll admit I'm not the greatest bread maker so I struggled a bit with incorporating the extra flour because this dough was really sticky to begin with. All in all this turned out well. It has a ...