Irish Soda Bread

Irish Soda Bread – Thanks to my dear friend Regina who shared this wonderful recipe with me. A simple recipe to follow and comes out so delicious. Check it out and bake one or two, then enjoy!

If you have been on this blog before, you must have seen a bunch of Regina’s recipes posted. Everything from savory dishes such as Perfect Pork Schnitzel, Curry Chicken, to Nonna’s Special Sauce. Then there are the sweet recipes like her Rainbow Cookies and Raspberry French Toast. These are just a few or the many delicious recipes to enjoy. When you are done looking at this Irish Soda Bread, just click Regina where you see search on the upper right corner of the page. She has been so kind to share these recipes along with all the photos! Now, on this this special recipe. Regina has been making this recipe for many years, she happens to be a Pampered Chef Representative and now she uses some of the baking dishes to make this which she told me makes the bread come out crispy on the outside like it should be. I will highlight the links in the recipe under the directions. I love how easy-peasy this recipe is and how pretty the soda bread is when finished baking. The taste is beyond delicious. My whole family loves this bread and I told them I will make it year round for them and not just on St. Patrick’s Day. So with all this said, check out the simple recipe, have fun baking with the kids and enjoy every bite!   

Just a note, I will post some more St. Patrick’s Day recipe below this recipe so you’ll have if you plan on making a whole meal to go with this yummy bread. Also, I’ll add a few sweet treats for snacks.  

Irish Soda Bread

Ingredients:

• 3 cups all purpose flour, sifted (this is important to sift)
• 3 tbsp granulated sugar
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine sea or kosher salt
• 1 cup currants, you can use raisins too
• 1 1/3 cups buttermilk

Optional Glaze:

1. Mix 2 tbsp sugar and 2 tbsp hot water
2. Brush all on hot loaf
3. Bake 5 to 10 minutes longer or until richly golden

Perfection!

Directions:

1. Sift flour, sugar, baking powder, baking soda and salt in a medium to large mixing bowl.
2. Stir in currents, then buttermilk until blended.  Dough will be sticky.
3. Turn out dough onto a lightly floured pastry cloth or board and knead for about 5 to 10 minutes.
4. Shape into an 8” round and place onto an uncreased pan. Then, cut a cross in the top of the dough with a sharp knife.Regina placed it on the Pampered Chef Large White Round Stone. (I happen to love this round stone, great for pizza too) For a smaller size she split the dough into two and placed on the Pampered Chef Large Bar Pan. For both, she baked on parchment paper only because the stones were not fully seasoned yet.
5. Bake in a moderate oven of 375 degrees for  45 minutes for the 8” and 35 to 40 minutes for the half size.
6. Remove from over and cool on wire rack. 

Enjoy the deliciousness!  

Here are the links to a few more St. Patrick’s Day recipes…..

Old Fashioned Slow Cooker Corned Beef

Sweet and Salty Pretzel St. Patrick’s Day Pretzel Snaps

Cake Mix Chocolate Stout Cake

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Irish Soda Bread

Irish Soda Bread - Thanks to my dear friend Regina who shared this wonderful recipe with me. A simple recipe to follow and comes out so delicious. Check it out and bake one or two, then enjoy!

Course Appetizer, bread, Bread and Butter, Dessert, Dinner, Side Dish

Cuisine American, Irish

Keyword Irish Soda Bread, Soda Bread, St. Patrick's Day

Servings 8

Author Regina

Ingredients

• 3 cups all purpose flour, sifted (this is important to sift)
• 3 tbsp granulated sugar
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine sea or kosher salt
• 1 cup currants, you can use raisins too.
• 1 1/3 cups buttermilk

Instructions

1. Sift flour, sugar, baking powder, baking soda and salt in a medium to large mixing bowl.

   2.Stir in currents, then buttermilk until blended. Dough will be sticky.

   3.Turn out dough onto a lightly floured pastry cloth or board and knead for about 5 to 10 minutes.

   4.Shape into an 8” round and place onto an uncreased pan. Then, cut a cross in the top of the dough with a sharp knife. 1.Regina placed it on the Pampered Chef Large White Round Stone. (I happen to love this round stone, great for pizza too)

   2.For a smaller size I split the dough into two and placed on the Pampered Chef Large Bar Pan.

   3.For both, she baked on parchment paper only because the stones were not fully seasoned yet.

   5.Bake in a moderate oven of 375 degrees for 45 minutes for the 8” and 35 to 40 minutes for the half size.

   6.Remove from over and cool

   7.Optional Glaze: 1.Mix 2 tbsp sugar and 2 tbsp hot water

   2.Brush some or all on hot loaf

   3.Bake 5 to 10 minutes longer or until richly golden. Enjoy! 

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