Ingredients
Equipment
Method
Prep & Dry Ingredients
- Preheat your oven to 400ºF (200°C).
- In a large bowl, whisk together the all-purpose flour, salt, sugar, and baking soda.
- Incorporate 1-2 tablespoons of finely chopped fresh spinach or 1 teaspoon of spinach powder for that vibrant color, along with 1 tablespoon of fresh orange zest.
- If you're using dried currants, whisk them in now as well. Ensure all dry ingredients are evenly distributed.
Wet Ingredients & Combining
- In a separate medium bowl, beat the egg and buttermilk together until well combined.
- Then, add the melted butter and stir to incorporate it.
- Pour the liquid ingredients into the dry mixture. Using a rubber spatula, stir just until combined. The mixture will be quite sticky, which is perfectly normal for a quick bread.
- Be careful not to overmix, as this can lead to a tough, dense loaf.
Shaping & Scoring
- Grease a 9- or 10-inch cast iron skillet or other similarly sized oven-safe vessel with softened butter.
- Lightly flour your hands and sprinkle a little flour over the sticky dough ball.
- Use your hands to quickly scrape the dough from the sides of the bowl and gently shape it into a ball, with minimal kneading.
- Transfer the dough to your prepared skillet. Sprinkle a teensy bit more flour on top.
- Now, use a sharp knife to make a deep 'X' across the top of the dough ball, about ½ to ¾ inch deep. This scoring helps the bread expand properly in the oven.
Baking & Cooling
- Place the skillet in the preheated 400ºF oven and bake for 35 to 40 minutes.
- The bread is done when it's lightly golden brown on top, feels firm to the touch, and sounds hollow when you tap the bottom of the loaf.
- Once baked, remove it from the oven and carefully transfer it to a cooling rack.
- Let it cool for at least 15 minutes before slicing. This cooling period is crucial for the internal structure to set, giving you the best texture.
Nutrition
Notes
Store completely cooled Green Irish Soda Bread in an airtight bag or container at room temperature for about 3-4 days. For longer storage, slice the cooled loaf, wrap tightly, and freeze for up to 2-3 months. To reheat, wrap slices in foil and warm in a 300ºF oven for 10-15 minutes, or toast lightly. For a special treat, serve warm with homemade mint-infused honey butter: combine softened unsalted butter with 1-2 tablespoons honey and 1 teaspoon finely chopped fresh mint leaves. Nutrition information is estimated based on common ingredients and serving sizes and may vary.