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Irish Soda Bread
Caraway seeds make a big difference in this recipe. You can use all
golden currants or mix with some raising. Sometime I also grate a bit of
lemon or orange rind into dough before baking. Can be made one day ahead
if wrapped tightly in foil or wrap at room temperature.
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Part of the St.
Patrick's Day Menu. |
| Quantity |
Ingredients |
Preparation Notes |
| 5 C |
Flour |
- Preheat oven to 350 degrees.
- Generously grease an oven proof 10 - 12" skillet,
2 - 8" cake pans or a large cake pan
- Whisk flour, sugar, baking powder, salt, and
baking soda in a bowl.
- Add butter using finger tips or a pastry cutter to
form course crumbs
- Stir in currants and rind if desired
- In another bowl, whisk together buttermilk and eggs
to blend
- Add buttermilk mixture to dough using a wooden
spoon and stir just enough to incorporate all ingredients. Dough will
be sticky.
- Transfer dough to prepared skillet, smooth top,
mounding slightly in center.
- Cut 1" deep X in the top center with floured knife.
(Doesn't always work well - only for looks)
- Bake until bread is cooked through and tester
inserted in center comes out clean - about 75 minutes.
- Cool in pan 10 minutes and turn out on rack to
cool.
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| 1 C |
Sugar |
| 1 Tbsp |
Baking Powder |
| 1 1/2 tsp |
Salt |
| 1 tsp |
Baking Soda |
| 1/2 C |
Butter softened |
| 2 1/2 C |
Golden Currants
or Raisins |
| 3 Tbsp |
Caraway Seeds |
| 2 1/2 C |
Buttermilk |
| 1 Lg |
Egg |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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