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Irish Soda Bread

Irish Soda Bread recipe
photo by:kraft
The luck o’ the Irish will undoubtedly be on your side when you bake this mouthwatering quick bread studded with currants. And if you’re really lucky, there will be more
15 min
1 hr 15 min
16 servings
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I made this bread yesterday for St. Patrick's day and it was a hit, everyone loved it! the only complain was that they wanted more raisins but that is an easy fix.
Not counting the recipes in all my cookbooks, I have at least 25 different recipes for soda bread that I have made over the last 50 years, from my mom, my grandmother from Cty Fermanagh and many many friends. I just made 2 loaves, in separate batches. Cooked both in a cast iron skillet and used powered buttermilk for both. Most of the recipes I use are very similar, just slightly different amounts of the same ingredients. None of the better recipes use eggs. This is good,a lighter cake type bread, not the heavy dense recipe I like. But this was very easy and quick to make.
I make this at least twice a year. Once on my oldest son's birthday and then I make 3 or 4 loaves every S. Patrick's Day. It is so easy and has such a good flavor.
Fantastic, and versatile, recipe. I sometimes make scones by dividing the dough in quarters, rolling each into a disc about 10-inches across, and cutting that into 6 to 8 slices (as you would a pie) before baking. I reduce the baking time to 35 - 40 minutes. I usually add in fresh blueberries or dried cranberries instead of raisins. A huge hit at work!
Best irish soda bread recipe I have found; I have tried many others and none have come out as good as this! My sister said it was the best Irish soda bread she has ever tasted and asked for the recipe, and I have had many other requests for this recipe also!
Great bread.I made it with whole wheat flour.
This is the best irish soda bread I ever ate. It is so GOOD!! I will continue to make this recipe every year for St. Patrick day.
I make this every year for my very Irish-American family. It's the only recipe I've found that calls for the butter to be 'cut in' and I think that's the key. Well worth the effort. It comes out perfect every time.
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