There’s no need to make a deal with a leprechaun. This Irish soda bread recipe turns instead to science—well, baking soda and baking powder—for a lighter, sconelike loaf. Note that a traditional Irish soda bread is plain without add-ins such as currants and caraway, so we’ve marked those ingredients as optional. Soda bread tastes best steaming hot from the oven, slathered with Irish butter!
Heat oven to 350º. In the bowl of a standing mixer with paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Add butter, caraway seeds and currants (if you like). Combine just until incorporated.
In a small bowl, whisk together buttermilk and egg. Add to dough; mix just until incorporated.
Turn dough onto a lightly floured surface and fold it over onto itself two or three times, shaping it into a round 8-inch loaf. You can also use a tube pan to help shape the loaf. Transfer to a baking sheet lined with parchment or Silpat. If desired, score an “x” on the top of the dough.
Bake 45 minutes, until well-browned and a toothpick inserted into the center emerges clean. Remove to a wire rack to cool completely before slicing. Serve with butter and your favorite jam or preserves.
