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St. Patrick's Day Recipes! Irish Soda Bread with currants


Irish-Soda-Bread-44583A.jpg

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

make it

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.

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.
picture and recipe credit: Kraft food and family

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