Irish Soda Bread

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 leftove...read more

time

prep:

15 min

total:

1 hr 15 min

servings

total:

16 servings

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What You Need

3-1/4

cups flour

1/3

cup plus 1 Tbsp. sugar, divided

tsp. CALUMET Baking Powder

tsp. baking soda

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.

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a cook

posted:3/28/2008

I made this recipe twice, because my family loved it, and also to use up the buttermilk I had bought. I find that real buttermilk makes a much better bread than the milk+lemon juice I use in a pinch.

alyssa9876

posted:3/17/2008

This was pretty good. I made this the night before and baked it the next day and it still came out great. I would maybe add more raisin next time but everyone at it and it was gone in no time!

a cook

posted:3/17/2008

I made this recipe with my kids. It was easy, yummy and a fun way to celebrate St. Patrick's Day.

a cook

posted:3/3/2008

Not a bad recipe. Not quite the consistency I was expecting. I usually make the recipe that has been handed down from my relatives living in Ireland. I decided to try this one. This was more like a scone than a soda bread. But overall a pretty good recipe.

gennag4

posted:1/3/2008

I am a dunce in the kitchen, but this recipe makes me feel skilled. I've made it 3 times, and I'm about to make it again right now. It makes my irish family actually kinda proud of me that I can contribute something worthwhile. Instead of just bringing a bottle of irish whiskey and calling it a holiday. :-D

nanasbabies

posted:12/27/2007

I made this and my family loved it. I was told it is an old recipe, so thank you Kraft Foods for bringing it back, I love the taste of the past. And will keep making it. We are having a watch night service at our church to bring in the New Year, and we will have a meal. I am taking this one for sure. Thanks again.

bfinn2

posted:4/10/2007

I've made this twice already. I would agree that it is only good for a few days...and be careful not to cook too long. The first time I made it, it was perfect..the second time I probably left it in the oven just a minute too long. But this does taste so good warm!

nicngrif

posted:4/10/2007

Great if you eat right after it's done, or within the next day. It's starts to taste different after any longer.

a cook

posted:3/28/2007

I made this and brought to work - everyone loved it! I used the raisins, and would only recommend that you go with 1 cup instead of 1/2 cup, especially for those who like raisins.... Great recipe!

BridgetGayle

posted:3/25/2007

I made this for my large Irish family on St. Patrick's Day, and everyone raved about it all night long. My mom even remarked that it tasted just like the soda bread my grandmother from Ireland used to make.