Irish Soda Bread
- Source
- Kraft recipe card
- Serves
- 16
- Prep
- 15 min
- Cook
- 1 hr
- Cuisine
- Irish
Ingredients
- 3-1/4 cups flour
- 1/3 cup plus 1 Tbsp. sugar, divided
- 1 tsp. CALUMET Baking Powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 cup cold butter, cut up
- 1-1/3 cups buttermilk
- 1/2 cup currants
Steps
- HEAT oven to 350°F.
- MIX flour, 1/3 cup sugar, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add buttermilk and currants; stir just until moistened.
- PLACE dough on lightly floured surface; knead 10 times. Shape into 2-1/2-inch-thick round. Place on baking sheet sprayed with cooking spray. Cut deep 1/2-inch “X” in top of dough; sprinkle with remaining sugar.
- BAKE 1 hour or until golden brown. Remove from baking sheet to wire rack; cool completely before cutting into wedges.
Notes
kraft kitchens tips - STORAGE KNOW-HOW: Store leftover bread in resealable plastic bag at room temperature up to 24 hours. Or, for longer storage, wrap tightly and freeze up to 2 months; thaw at room temperature before serving.
SPECIAL EXTRA: Add 2 to 3 tsp. caraway seed to flour mixture along with the buttermilk and currants.
SUBSTITUTE: Substitute raisins for the currants.