Individual sized loaves of Irish soda bread loaded with sweet currants and served warm are perfect for a Saint Patrick’s Day celebration
Less than a week to go until Saint Patrick’s Day- it’s practically a major holiday in Boston!
I’m not big on corned beef and cabbage or other so-called Saint Patrick’s Day foods, but one thing I can get behind is Irish Soda Bread. Hashtag carbs please! This may sound shocking, but I’d never had Irish Soda Bread until I moved to Boston. Stephanie’s On Newbury, a landmark Boston restaurant, serves it as part of their bread basket. I instantly loved it’s texture and the sweet addition of dried fruit. I was so excited when I saw that Stephanie’s shared their recipe. I brought home one of the recipe cards which I still have it now, though it’s a little worse for wear.
In an ode to Boston’s favorite holiday and Stephanie’s, a true Boston landmark, I’m sharing with you my recipe for Individual Irish Soda Bread. After years of practice, I’ve slightly altered Stephanie’s version to suit my tastes by making the bread just a tad sweeter. This bread is perfect for brunching, a side during a traditional Irish dinner or if you are just carbo-loading during a day of drinking 🙂 . I love making it in individual sizes- it’s easier to eat that way. Plus, it’s extra cute in festive baking cups! If individual sizes aren’t your thing, you can also make as a loaf. No cute baking cups? No problem- you can also use the recipe to make scones.
Happy (almost) Saint Patrick’s Day! Do you have plans to celebrate the day?
Makes 12 Individual Loaves or Scones or 1 Medium Sized Loaf
- 2 cups all purpose flour
- 1/4 of a cup granulated sugar
- 1/4 of a teaspoon baking powder
- 1/4 of a teaspoon baking soda
- 1/2 of a teaspoon salt
- 1/4 of a cup of butter, cold (half a stick)
- 1 large egg
- 3/4 of a cup buttermilk
- 1/2 of a cup dried currants
Preheat oven to 375 Degrees F.
Mix together flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
Cut cold butter into slices and add to flour-sugar mixture.
Using a hand mixer or stand mixer, mix the butter into the flour mixture. After mixing, it should still be a bit lumpy similar to the consistency of cornmeal.
In a small mixing bowl, whisk together egg and buttermilk.
Gradually mix the egg and buttermilk into the flour mixture.
Mix until all liquid is absorbed- your dough will not be smooth and will be a bit wet. Be careful not to over mix.
By hand, mix the currants in to the dough evenly.
Pour dough into baking cups filling them 1/2 or 2/3 of the way filled with baking dough.
Bake for 25- 30 minutes or until toothpick inserted into center of loaf comes out clean.
Serve warm and enjoy!
*If you wish to make scones, drop dough by rounded tablespoon onto prepared baking sheet. Baking time will be similar to the individual loaves, but keep an eye on them for browning around the edges.
**If making a loaf, shape the dough into a loaf and place on prepared baking sheet or in a loaf pan. Bake for 45 minutes to 1 hour or until toothpick comes out clean.