Black Currant Balsamic and Blood Orange Irish Soda Bread

Black Currant Balsamic and Blood Orange Irish Soda Bread


4 cups all purpose flour (plus 1 cup additional for kneading)

4 tablespoons sugar

1 1/2 teaspoons salt

1 1/4 teaspoons baking soda

1 T cold butter

1/4 c LG Blood Orange Olive Oil

1 1/2 c buttermilk

1 egg

1 c raisins

1 c LG Black Currant Balsamic

raw suger for sprinkling


Place raisins with Black Currant Balsamic in a bowl and let soak for at least one hour. Combine all dry ingredients into a bowl. Add the cubed butter and Blood Orange EVOO. Mix with your hands, breaking the butter up into tiny pieces, until fully incorporated. In a small bowl, whisk the egg with the buttermilk. Add the buttermilk mixture and the drained raisins to the flour mixture.

On a floured surface, knead the dough with your hands, adding additional flour as needed, into the shape of a round loaf. Place dough on a baking sheet lined with greased parchment paper. Cut an ‘X’ into the top of the loaf. Sprinkle with raw sugar. Bake in oven for 30-35 minutes, until a toothpick or cake tester comes out clean when inserted into the loaf. The loaf should sound hollow when you tap it. Slice and serve warm or at room temperature.

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