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Irish Soda Bread with Currants

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Recipe by Kraft

Prep Time

15
min.

Total Time

1
hr.

15
min.

Servings

16 servings

Make everyone feel lucky—that they got a slice of this Irish Soda Bread with Currants. Our Irish Soda Bread with Currants is perfect for St. Patrick's Day.

What You Need

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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 into small pieces
1-1/3 cups buttermilk
1/2 cup currants

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Make It

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Heat oven to 350°F.
Combine 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 bread from baking sheet to wire rack; cool completely before cutting into wedges.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

Storage Know-How

Store any leftover bread in resealable plastic bag at room temperature up to 24 hours. Or for longer storage, wrap bread 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.

Servings

16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories	180

Total fat	6g
Saturated fat	3.5g
Cholesterol	15mg
Sodium	330mg
Carbohydrate	28g
Dietary fiber	0.9356g
Sugars	9g
Protein	3g
% Daily Value
Vitamin A	6 %DV
Vitamin C	0 %DV
Calcium	2 %DV
Iron	8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by nanaannemarie from Not counting the recipes in all my cookbooks, I have at least 25 different recipes for soda bread... 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.

Date published: 2012-03-16

Rated 5 out of 5 by cinamon2181 from My son and I loved this! My son and I loved this!!!! And my bf (who is from Ireland) said it was incredible and was totally awestruck when I made this for him!!! I've made it many times already and it is so easy and delish with some hot cocoa or hot tea!!!! Mmmmmmmmm

Date published: 2005-12-14

Rated 5 out of 5 by jjsheltie from I have made this bread the last four years for St.Patrick's Day dinner. I have made this bread the last four years for St.Patrick's Day dinner. What does not get eaten during dinner goes at breakfast time. I bake it in an iron skillet and it turns out GREAT each time! My family request it every year. P.S. I double the amount of raisins and soak them for 1/2 hour in hot water before adding them to the batter.

Date published: 2008-08-29

Rated 5 out of 5 by amandalsnyder from This recipe was amazing. This recipe was amazing. The only problem I had was that it was done in 40 minutes, not 1 hr 15 min. The buttermilk made it rise very fast. It tasted superb! I had never tried Irish Soda Bread and when I tried this recipe I was blown away. I will definetly be making this every year for St.Patty's Day. Loved It!!

Date published: 2005-03-29

Rated 5 out of 5 by trlovesjesus from This was an EASY recipe! This was an EASY recipe! I don't care for raisins or currants, but I did add the caraway seeds as suggested. I also used 2 1/2 cups of white flour and 3/4 cups whole wheat flour. It is a very dense artisan style bread. You could do a lot with the basic recipe such as using roasted garlic and/or rosemary. I especially like it since it isn't time consuming - no waiting for it to rise first. This is a keeper!

Date published: 2010-03-17

Rated 5 out of 5 by TampaGuy from Fantastic, and versatile, recipe. 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!

Date published: 2011-01-26

Rated 4 out of 5 by jj1634jj from I made this recipe with a couple minor changes. I made this recipe with a couple minor changes. I used spenda blend instead of the sugar and added a tiny bit more buttermilk. I also left off the sugar off the top. I found that it went together nicely and baked up to a golden brown. Very moist. My dinner quests though it was wonderful. Would I make it again? YES!

Date published: 2007-03-19

Rated 5 out of 5 by nanasbabies from I made this and my family loved it. 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.

Date published: 2007-03-26