Recipe by COOKGIRl
Best fresh out of the oven with butter and jam! I don't know where I found this recipe. If you prefer your Irish soda bread sweeter, feel free to add a little bit more sugar. Also, I don't get entangled in the debate over the authenticity of Irish soda bread; however, if it tastes delicious, that's good enough for me! Try this bread with stew or soup! Note that this is a high rising bread.
Top Review by Potluck Genie...
We really enjoy this bread and make it several times a week. I don't add any fruit to it and we're happy with the amount of sugar suggested in the recipe. The only reason I didn't give it five stars is that we really prefer a more rustic type of Irish Soda bread, but this bread is a great substitute for us, and will continue to make it often.
- 2 cups unbleached flour
- 1⁄4 cup sugar
- 1⁄2 teaspoon baking soda
- 1⁄2 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup butter, softened to room temperature
- 1 teaspoon caraway seed, slightly crushed
- 1⁄4 cup currants (raisins or golden raisins can be substituted)
- 1⁄2 cup buttermilk (plus an additional 2 tablespoons buttermilk)
- 1 egg, lightly whisked
Directions See How It's Made
- Preheat oven to 375 degrees. Place a 10" UNGREASED cast iron skillet in oven to heat.
- In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt. Cut in the butter or margarine with a pastry blender.
- Stir in the caraway seeds and currants.
- Stir in just until combined 1/2 cup buttermilk and the egg.
- Turn dough out on a floured cutting board. The dough will be sticky. With floured hands knead the dough a few times until able to form into a disc shape.
- Carefully remove the hot cast iron skillet from oven and lightly grease with butter. Place the round ball of dough into the skillet.
- In desired, cut an "X" into the top of the loaf using a toothpick. Brush the top of loaf with the remaining buttermilk. Bake for 35-40 minutes until golden brown and hollow when tapped.
- Serve warm.