Traditional Irish Currant Soda Bread

"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!"
 
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photo by erinBOberrin photo by erinBOberrin
photo by erinBOberrin
photo by staceyelee photo by staceyelee
Ready In:
1hr 5mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. 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)
     
  2. this bread always turns out great. perfectly dense and moist, and excellent as-is or toasted. I leave out the currants and use a milk wash instead of a glaze, but that is just my preference.
     
  3. This is a great recipe. I've used it for a couple of years now, and I find it to be extremely easy and so delicious. I haven't used currants when I've made it, although it does sound good. Also, I've skipped the glaze. It works 'plain' like this as well. Thanks for sharing!!
     
  4. I made this today for St. Patty's Day dinner. It made my father reminisce about his mother's cooking, and my picky 5 year old snagged the last piece. I used raisins instead of currants and didn't glaze (I didn't want it to be too sweet). It was very easy to do, and so delicious. Thanks for a great recipe.
     
  5. Not only was this the first time I made Irish Soda Bread, it was also the first time I ate it. I have no idea what Irish Soda Bread is "supposed" to be like, but this was excellent! Slightly sweet, slightly tangy... I couldn't stop eating it! Next time I will have to make a half recipe so that I don't eat so much of it! The only change I made to the recipe was to leave out the currants, since my husband doesn't like them.
     
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Tweaks

  1. I made this today for St. Patty's Day dinner. It made my father reminisce about his mother's cooking, and my picky 5 year old snagged the last piece. I used raisins instead of currants and didn't glaze (I didn't want it to be too sweet). It was very easy to do, and so delicious. Thanks for a great recipe.
     
  2. I'm with Cornelia - I'd never had Irish Soda bread in my life until tonight. I had planned corned beef and cabbage for dinner and forgot to put some bread in the machine so I thought, what about Irish Soda Bread and did a search on it to figure out how it was made. The timing worked out perfectly and we all LOVED it! I didn't have any currants so I used raisins instead. Warmed with lots of butter, it was a treat with our dinner. I have a feeling I will be repeating this bread with all sorts of other recipes. Glad I found this one. Thanks!
     

RECIPE SUBMITTED BY

I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :) A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking. With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking. I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
 
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