Irish-inspired round quick bread recipe made with buttermilk and currants or raisins is a new take on traditional Irish soda bread.
Heat oven to 375°F. Combine all ingredients except buttermilk and currants in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and currants just until moistened.
Turn dough onto lightly floured surface; knead gently 10 times. Shape into ball. Place onto greased baking sheet. Pat into 6-inch circle. Cut 1/2-inch deep “X” in top of dough with sharp knife.
Bake 30-35 minutes or until golden brown. Serve warm.
*Substitute 4 teaspoons vinegar or lemon juice plus enough milk to equal 1 1/4 cups. Let stand 10 minutes.
Dietary Fiber: 1g
This is my favorite Irish Soda Bread recipe. So yummy!!!
I just finished making this, and put it in the oven. Already it smells good! And I had some of the dough, and boy was it good!
excellant. I soaked the raisins in the buttermilk. very moist
Excellent! I've made it for years and everyone loves it. Some soda breads are dry but this one is light and moist. Yummy...
Have been baking this great moist bread for the past three St. Patrick's Day meals.
This is an annual favorite for St. Patrick's day. My family loves me for it and wishes I would make it more often. Very moist. I double the recipe and make one with raisins and one without.
I omitted the raisins/currants since I was going to be serving it with soup. It was a lovely bread, very moist and crumbly.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2984
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