Ina Garten's Irish Soda Bread Recipe with Buttermilk is a delightful twist on a classic, perfectly blending simplicity with a touch of sophistication. This recipe, featuring the tanginess of buttermilk and a hint of orange zest, is not just a treat for St. Patrick's Day but a year-round delight.
This recipe is a beautiful way to celebrate St. Patrick's Day or any day you crave the warmth of homemade bread. Its simple ingredients and easy preparation make it a joy to bake, filling your home with the aroma of freshly baked bread.
Jump to:
- WHAT SETS INA'S RECIPE FOR SODA BREAD APART
- MARY'S TWO CENTS
- INGREDIENTS
- KEY INGREDIENTS
- SWAP IT OUT!
- DIFFERENT TAKES ON INA GARTEN'S IRISH SODA BREAD RECIPE WITH BUTTERMILK
- EQUIPMENT ESSENTIALS
- KEEP IT FRESH!
- STEP-BY-STEP INSTRUCTIONS
- FAQ'S
- TOP TIPS
- Ina Garten's Irish Soda Bread Recipe with Buttermilk
- RELATED RECIPES
- PAIRING SUGGESTIONS
WHAT SETS INA'S RECIPE FOR SODA BREAD APART
This recipe from the Barefoot Contessa stands out because it balances traditional Irish soda bread and her signature flair. The addition of orange zest adds a refreshing twist, while buttermilk ensures the bread is tender and moist. Unlike typical yeast bread, this recipe uses bicarbonate of soda as a leavening agent, making it quicker and easier to prepare.
MARY'S TWO CENTS
Considering our budget categories, this recipe falls into the "cheap" range. Ingredients like all-purpose flour, sugar, baking soda, and buttermilk are basic ingredients that are also affordable. Making your own bread can be more cost-effective than store-bought, especially when you crave homemade comfort without the hefty price tag.
INGREDIENTS
For the full recipe with quantities, see the recipe card at the end of the post.
KEY INGREDIENTS
The key ingredients in this recipe are all-purpose flour for structure, buttermilk for tenderness and a slight tang, and orange zest for a fresh twist. These components, along with baking soda as the leavening agent, create a bread that's both flavorful and easy to make.
SWAP IT OUT!
If you're out of all-purpose flour, whole wheat flour can be a great alternative for a nuttier flavor and more fiber. No buttermilk? Mix a tablespoon of lemon juice with a cup of milk and let it sit for a few minutes. And if currants aren't your thing, try raisins or chopped dried apricots instead.
DIFFERENT TAKES ON INA GARTEN'S IRISH SODA BREAD RECIPE WITH BUTTERMILK
Add caraway seeds for an earthy flavor or mix in some whole wheat flour for a heartier texture. For a fun twist, shape the dough into individual scones instead of a round loaf. These variations can add a personal touch to the already versatile recipe.
EQUIPMENT ESSENTIALS
A large bowl for mixing your dry ingredients, a measuring cup for the buttermilk mixture, and a serrated knife or sharp knife to score the dough are essential. Baking on parchment paper ensures easy removal, and cooling on a wire rack prevents the bottom from getting soggy.
KEEP IT FRESH!
To keep the bread at its best, wrap it in plastic wrap or aluminum foil and store at room temperature for up to three days. For longer storage, freeze the bread wrapped in foil and then in a freezer bag. Thaw at room temperature or in a cast iron skillet for a crispy exterior.
STEP-BY-STEP INSTRUCTIONS
Step 1: Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment.
Step 2: Add the butter. Cut the cold butter into ½" cubes or grate it on the largest opening on your box grater.
Step 3: Mix on low speed until the butter is mixed into the flour.
Step 4: Lightly beat the buttermilk, egg, and orange zest in a measuring cup with a fork.
Step 5: With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.
Step 6: Combine the currants with one tablespoon of flour.
Step 7: Mix into the dough. It will be very wet.
Step 8: Dump the dough onto a well-floured board and knead it until a shaggy dough forms.
Step 9: Form dough into a round.
Step 10: Lightly cut an X into the top of the bread with a serrated knife.
Step 11: Place the loaf on the prepared sheet pan.
Step 12: Bake for 45 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.
FAQ'S
Yes, you can easily mix the dough by hand, ensuring the flour mixture and buttermilk mixture are well combined.
While the orange zest adds a unique flavor, it's optional. The bread will still be delicious without it.
TOP TIPS
For the best texture, don't over-knead the shaggy dough. A light touch is key. Preheating your oven is crucial for a golden brown crust. And remember, the hollow sound when tapped means your bread is perfectly baked. Have additional flour ready when kneading this dough. It is a very wet dough that needs additional flour to form it into a round dough ball. I think I used at least an additional ⅓ to ½ cup flour.
Equipment
- Stand mixer or hand mixer
- Large bowl
- Serrated knife
- Kneading board
Ingredients
- 4 ¼ cups all-purpose flour plus extra for currants
- 4 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 4 tablespoons cold unsalted butter cut into ½-inch diced or grated
- 1 ¾ cups cold buttermilk shaken
- 1 large egg lightly beaten
- 1 teaspoon grated orange zest
- 1 cup dried currants
Instructions
- Preheat the oven to 375 degrees. 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.
- Lightly beat the buttermilk, egg, and orange zest in a measuring cup with a fork.
- With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.
- Combine the currants with one 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.
Nutrition
RELATED RECIPES
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PAIRING SUGGESTIONS
These are my favorite dishes to serve with Ina Garten's Irish Soda Bread Recipe with Buttermilk:
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