Irish Soda Bread

Vicki Lee's

If you’re looking to add a wee bit of Ireland to your table this March, you’re in luck. With a handful of pantry staples and chef Vicki Lee’s recipe you can toast (literally) to St. Patrick with a loaf of Irish soda bread. Boyajian prefers cardamom to caraway seeds and recommends the bread sliced and toasted with “a little slather of butter”—and perhaps a pot of tea.


Yields: 1 loaf


  • 2 3/4 cups King Arthur Flour
  • 3 tablespoons sugar
  • 2 3/4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 ounces buttermilk
  • 5 tablespoons butter, cold
  • 1/2 cup currants
  • 1 teaspoon caraway seed or cardamom


  1. Preheat the oven to 375 degrees. Sieve dry flour, sugar, baking powder and salt into a mixing bowl. Cut in the butter.
  2. Make a well in the dry ingredients and add in the buttermilk. Stir by hand until almost mixed. Add the currants and caraway seeds and finish mixing (careful not to overmix).
  3. On a lightly floured surface, roll out the dough into an even round. Cut a cross into the top and brush the dough with a little milk and sprinkle it with flour.
  4. Bake at 375 for 10-15 minutes then lower the oven temperature to 350 degrees and bake 10-15 minutes more.

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