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Irish Soda Bread

average rating

rate/review

prep time

15 min

total time

1 hr 15 min

makes

16 servings, 1 wedge (63 g) each

photo by:

kraft

recipe by: kraft

What You Need

3-1/4 cups flour

1/3 cup plus 1 Tbsp. sugar, divided

1 tsp. Magic Baking Powder

1 tsp. baking soda

1 tsp. salt

1/2 cup cold butter, cut up

1-1/3 cups buttermilk

1/2 cup currants

Make It

HEAT oven to 350°F.

MIX 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 from baking sheet to wire rack; cool completely before cutting into wedges.

kraft kitchens tips

Storage Know-How

Store leftover bread in resealable plastic bag at room temperature up to 24 hours. Or, for longer storage, wrap tightly and freeze up to 2 months; thaw at room temperature before serving.

Cooking Know-How

Don't have buttermilk? Stir 1 Tbsp. vinegar or lemon juice into 1-1/3 cups 2% milk. Let stand 5 min. to allow milk to curdle slightly.

Substitute

Substitute raisins for the currants.