Recipe by Gingerbee
This traditional Irish soda bread is served warm with lots of butter to accompany your cornbeef and cabbage boiled dinner. Happy St. Patrick's Day!
Top Review by YankeeKat
This is outstanding Irish Soda Bread. My house smells of Corned Beef and Cabbage and this Lovely bread! Couldn't wait til dinner, so we just sampled the bread, the taste is wonderful, nice "softly dense" and slightly sweet. My only problem is that the bottom of the bread is rock hard. I basted it while baking with a buttermilk and melted butter blend, the top is just golden and nicely crusty. The mixture did not reach the bottom. I think that the temp. should be lowered slightly (350 next time I bake this-oh and I definitely will be baking this again) Also, wonder if baking on parchment or very lightly greased pan wouldn't be better. Overall, you will be very pleased with this bread, thank you for sharing it Gingerbee (have a super pic I hope to add via my Droid)
- 3 cups sifted flour
- 3 tablespoons sugar
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup dry currants
- 1 1⁄3 cups buttermilk
- 2 tablespoons sugar (for glaze)
- 2 tablespoons hot water (for glaze)
Directions See How It's Made
- Sift flour, sugar, baking soda, baking powder and salt.
- Stir in currants and milk.
- Combine until well blended.
- Dough will be sticky.
- Turn out onto floured board and knead 10 times, until smooth.
- Shape into an 8" round loaf.
- Place on ungreased cookie sheet.
- Cut an"X" with a knife into the top of the loaf.
- Bake at 375 degrees for 45 minutes.
- Remove from oven; pour sugar and water glaze over the top and return to oven for an additional 10 minutes.