Irish Soda Bread

Happy St. Patty's Day to ya. I sort of forgot St. Patty's Day was coming up. I'm going to blame that on not living in Chicago anymore, and not hearing the local news stories about dying the river green and the crazy drunken Irish parades. Without that, the holiday just slipped my mind. Luckily enough, I just did the dark laundry, so have green items to wear!, and more luckily, Ina Garten has the perfect recipe for a super delicious, quick and easy Irish soda bread so no one (except you) is of the wise that the holiday was indeed forgotten.

Now, I've made a few Irish Soda Breads in my day, and I have to say that this is the best I've made. It is sweet, orangy, and full of dried current goodness, yum! Oh yeah, and not super dry, like Irish Soda Bread can be. Also, even being an Ina Garten recipe, it only has 1/2 stick of butter! Hooray!! So, if you are making an Irish meal tonight, or even if you aren't, add this to the mix, you will not be disappointed.

 Ina's Irish Soda Bread

recipe from Barefoot Contessa at Home, also here

serve with a pint of Guiness, of course

4 cups all-purpose flour, plus extra for currants

4 tablespoons sugar

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

4 tablespoons cold unsalted butter, cut into 1/2-inch dice

1 3/4 cups cold buttermilk, shaken

1 extra-large egg, lightly beaten

1 teaspoon grated orange zest

1 cup dried currants

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature.