Irish Soda Bread Recipe for Lammas

Rustic loaf of currant soda bread on wooden cutting board with glowing candle, dried flowers, and wheat stalks in moody, dark green cottagecore kitchen—celebrating Lammas and the first harvest.

Ingredients:

• 4 cups (510 grams) all-purpose flour

• 2 teaspoons (12 grams) salt

• 1 tablespoon (13 g) sugar

• 1 teaspoon (5 g) baking soda

• 1 cup dried currants, optional

• 1 egg

• 1 3/4 c (410 g) buttermilk

• 2 Tbsp melted butter

Directions:

1. Preheat the oven to 400ºF. Whisk together the flour, salt, sugar, baking soda, and currants (if using).

2. In a medium bowl, beat the egg and buttermilk. Add the melted butter and stir to combine. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula until combined. Mixture will be sticky. Grease a 9- or 10-inch cast iron skillet (or other similarly sized vessel) with softened butter. Set aside.

3. Lightly flour your hands and sprinkle a little flour over the sticky dough ball. Use your hands to scrape the dough from the sides of the bowl and to quickly shape the mass into a ball, kneading lightly if necessary. Transfer to prepared skillet. Sprinkle with a teensy bit more flour. Use a sharp knife to make an X across the top of the dough ball. Place in oven and bake for 35 to 40 minutes or until lightly golden and bottom sounds hollow when tapped. Remove from oven, transfer to cooling rack, and let cool for 15 minutes before slicing.

4. To store Irish soda bread, tuck it into an airtight bag (such as a ziplock) or an airtight vessel. You can store it at room temperature for about 3-4 days or freeze it for up to 2-3 months.

Recipe by~ Alexandra Stafford

You can find more on the Irish Soda Bread recipe here~ https://alexandracooks.com/2016/03/11/irish-soda-bread-two-ways/