Irish Soda Bread with Dates
A traditional Irish soda bread is made out of flour, baking soda, salt and buttermilk. The American version has gone through a few reincarnations to include butter, sugar, eggs, dried fruits and nuts. The result is a sweet, cake-like texture instead of a dense loaf.
This sweet and buttery bread tastes a lot like a scone. The outside is golden and and crusty. The inside is moist and tender. It’s studded with little bits of dates, which add a mild sweetness to the bread.
It’s the perfect project for a novice bread baker. No yeast. Not knead. No rising time. It’s quick and easy and comes out just right every time. Make sure you keep an eye on the bread when it bakes in the oven. You don’t want it to over bake and dry out.
The original recipe called for currants, which, like raisins and caraway seeds, are common additions to soda breads. But because I didn’t have any currants on hand and Nick doesn’t like raisins, I decided to use chopped dates. And since we are throwing tradition out the window, I might add half a cup of sunflower seeds to give it some crunch next time.
This bread is at its best served warm with a generous spread of butter. Nick and I had it for dinner with a plate of aged cheddar, sliced apples, smoked gouda and cherry tomatoes.
To reheat the leftover bread, simply slice and toast it. It makes a great breakfast with some scrambled eggs the next morning. You can also cube the leftovers and turn them into a decadent bread pudding.
If you are Irish or a stickler to tradition, this post is probably having you shout “blasphemy”. But please give this a try. I am certain this bread will become a staple on your dinner table. Maybe you can wash it down with a cold bottle of Guinness and we will call it even?
Irish Soda Bread with Dates
Adapted from “Barefoot Contessa at Home” by Ina Garten
- All-purpose flour, 4 cups, plus 2 tablespoons
- Granulated sugar, 1/4 cup
- Baking soda, 1 teaspoon
- Salt, 1 1/2 teaspoons
- Unsalted butter, 4 tablespoons (1/2 stick), cold, cut into 1/2-inch cubes
- Buttermilk, 1 3/4 cup
- Egg, 1 extra-large
- Orange zest, 1 teaspoon
- Dates, chopped, 1 cup, about 12 dates
Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
Toss dates in 2 tablespoons of flour until every bit of date is coated with flour.
Mix 4 cups of flour, sugar, baking soda and salt in the metal bowl of a mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour. The butter should be about pea size.
With a fork, beat together the buttermilk, egg and orange zest in a measuring cup. With the mixer on low, slowly pour the buttermilk mixture into the flour mixture. Add the dates and mix until it’s incorporated into the dough. The dough should be very wet.
Dump the dough on a floured surface. Knead the dough a couple of times to form a round loaf.
Place the loaf on the prepared sheet pan and lightly cut an X onto the top of the loaf with a serrated knife. Bake for 45 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. The loaf should be golden on the outside and when you tap on it, it will have a hollow sound.
Cool on a wire rack.
Serve warm or at room temperature with butter.
Mmmm, dense bread with chewy dates. This sounds heavenly.
Thanks for the recipe; this bread is amazing.
I like this.
Happy (early) St. Patrick’s Day, by the way!