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St. Patrick's Day 2006
Baking Inspired by the Emerald Isle

Pastry Chef Liz O’Connell of Harvest on
Pastry Chef Liz O’Connell

44 Brattle Street
Harvard Square
Cambridge, Massachusetts
(617) 868-2255

Irish Soda Bread
Pastry Chef Liz O’Connell of Harvest – Cambridge, Massachusetts
Adapted by

Yield: 2 Loaves


  • 22 ounces bread flour
  • 7 1/2 ounces whole wheat flour
  • 3/4 ounce salt
  • 1 1/2 ounces sugar
  • 2 1/4 teaspoons baking soda
  • 2 1/4 teaspoons baking powder
  • 7 ounces currants
  • 4 1/2 ounces cold butter
  • 2 1/4 cups buttermilk
  • 2 1/4 teaspoons orange oil

Preheat oven to 375ºF. Combine dry ingredients in a bowl. Cut in the butter and mix until pea-sized balls form. Add buttermilk and orange oil to form dough; shape dough into 2 rolls. Place on a baking sheet and bake for 15 minutes, then lower the temperature to 325ºF and bake another 20 minutes.

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  •    Published: March 2006
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