The perfect accompaniment to corned beef and cabbage or the thing to gift friends and family this St Paddy’s day. Irish soda bread is a quick bread, so it’s super easy to make; no need for proofing or prep a day ahead. And the formula is simple: OMM Bread flour, orange zest, buttermilk, currants; lightly sweetened. Mix, form, and bake off and then bring on the green beer! -- Chef Tony
Irish Soda Bread
1 lb. One Mighty Mill Revival Bread flour (about 3 3/4 cups), more for forming
1 1/2 tsp. baking soda
1 tsp. kosher salt
1 1/2 cups buttermilk
2 large eggs, beaten
2 oz unsalted butter (¼ cup), melted; more for serving
Zest of 1 orange
½ cup light brown sugar
1 1/2 cups currants (8 oz.)
1. Heat the oven to 425F and position a rack in the center. Line a large baking sheet with parchment.
2. In a large bowl, mix the flour, baking soda, and salt. In another bowl, beat the buttermilk, eggs, butter, orange zest and sugar. Add the wet mixture to the flour mixture, stirring gently with a wooden spoon to bring together; don’t overmix – it will be a little sticky. . Gently fold in the currants.
3. Flip the dough onto a lightly floured work surface and lightly knead into a round, smooth dough. Transfer to a large baking sheet lined with parchment paper. Using a sharp paring knife, score the bread in an X pattern on top of the dough.
4. Bake for 15 minutes at 425F, then lower the oven to 375F. Continue baking until the bread browns uniformly and makes a hollow sound when you give the bottom a thump, approximately 30 minutes more (45 minutes total).
5. Transfer to a rack to cool, then slice and serve, topped with butter.