Irish Soda Bread
If you can’t fund currants, you may substitute raisins.
3 cups sifted unbleached flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 stick lightly salted butter, at room temperature
3/4 cup currants
1 tbsp. caraway seeds
1 egg
1 cup buttermilk
2 tbsp. honey
Preheat the oven to 350’ Fahrenheit.
Combine the flour, baking soda, baking powder, and salt. Cut in the butter until evenly distributed and the texture resembles corn meal. (A food processor helps with this step.) Add the currants and caraway seeds and blend once more.
In a small bowl, beat together the egg, buttermilk, and honey. Add this mixture to the flour mixture, stirring just enough to moisten.
Turn out on a lightly floured board and knead a few times to form a smooth dough. Shape into a round ball and place on a buttered baking sheet. With a sharp knife, slash a line across vertically and horizontally about 4 inches long and ½ inch deep.
Bake at 350 degrees for 50-55 minutes. Let cool for 30 minutes before slicing.
More Traditional Irish Recipes....
Slow Roasted Pork Loin with Lemon, Garlic & Basil
Nettle Soup
Colcannon
Creamed Kale
Irish Soda Bread
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