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!
- Ready In:
- 1hr 5mins
- 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)
- 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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I simply love this recipe. I've made it too many times to count, and I prefer without the sweet glaze. Note: I made it during during the Coronavirus quarantine without buttermilk. Instead of a normal substitute, I tried plain yogurt because it was about to go to waste. The dough needed more yogurt to get the right stickiness and resulted in an overly moist, dense bread. Despite good flavor, I would not have shared this with friends and guests.Reply
This was my first attempt at Irish soda bread and it was great. Extremely easy recipe and turned out exactly as I had hoped. I upped the sugar by about 1 tb because we like it a bit sweeter, but it was a pretty subtle increase taste-wise. I knew my husband and I would like it but to my surprise, our picky children did also. Can't wait to have a slice toasted and buttered for breakfast tomorrow!Reply
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)1Reply
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