Irish Yogurt Bread

Irish yogurt bread is the country-kitchen cousin of classic Irish soda bread, only with plain yogurt standing in for buttermilk. The lactic tang reacts with baking soda the exact same way, lifting the dough without a speck of yeast and giving you a tender, almost cake-like crumb that improves overnight.

The loaf is built like a true Irish daily bread. Currants and a generous two tablespoons of caraway seeds scatter through the dough so every slice gets little bursts of sweetness and that signature woodsy spice. A cross slashed in the top before baking is more than decoration. It opens the dough so the loaf bakes through evenly and, in old Irish tradition, lets the fairies escape.

The technique is forgiving. Stir, knead lightly on a floured counter for just one minute (overworking turns it tough), shape into a ball, drop into a greased casserole dish, and bake. The casserole acts like a Dutch oven, trapping steam for a crackly crust and a soft interior. Best the day after baking, which makes it weekend-ahead perfect for Sunday roast or a hearty soup.

Pro Tips

• Use full-fat plain yogurt for the richest flavor and the best rise. Low-fat works but the crumb is slightly drier.
• Plump the currants in hot water for 10 minutes, then drain and pat dry. Soaked currants stay juicy instead of going chalky in the dough.
• Knead only briefly. Soda breads turn rubbery if you treat them like yeasted dough.
• The cross slash should be at least an inch deep. A shallow score barely opens during baking.

Variations

• Swap currants for golden raisins and dried cranberries for a brighter, more colorful loaf.
• Add 1 tablespoon of orange zest for a citrus-lifted version that pairs with afternoon tea.
• Stir in a half cup of toasted walnuts for crunch and depth.