Irish Soda Bread

This recipe comes from Canal House Cooks Everyday-one of the most dynamic duos in the cookbook business. These two women have worked on the best cookbooks published and many of them! This is a nice quick bread that is delicious warm and fabulous toasted-with Irish butter of course!! Do not be intimidated by the caraway seeds-they add an interesting dimension with the currants.

Irish soda bread

Makes 1 large loaf

4 c. all purpose flour

2 T. sugar

1 t. baking soda

1 t. salt

4 T. butter

1 c. dried currants

1 t. caraway seeds

2 c. buttermilk

1 large egg, lightly beaten

Preheat the oven to 425 degrees. Butter a 10″ cast iron skillet. In a large bowl, whisk the flour, sugar, baking soda and salt together. Blend in the cold butter with a pastry blender or your fingers until it resembles cornmeal. Add the currants and caraway seeds. Make a well in the center of the flour mixture and add the buttermilk and beaten egg. Stir until you cannot mix any longer and then add some flour to your hands and knead the dough in the bowl until you can form it into a ball. Transfer to a floured surface and shape into a rounded loaf. Put into buttered skillet and with a serrated knife cut a 1/2′ deep x on the top of dough. Bake until bread is golden and sounds hollow when tapped with a knife-about 40 minutes. Cool briefly and serve warm.


One thought on “Irish Soda Bread

  1. Jerry Brown March 17, 2014 / 5:01 pm


    Sent from my iPad


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