Irish-inspired round quick bread recipe made with buttermilk and currants or raisins is a new take on traditional Irish soda bread.
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2 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cold Land O Lakes® Butter, cut into chunks
1 1/4 cups buttermilk
1/2 cup currants or raisins
*Substitute 4 teaspoons vinegar or lemon juice plus enough milk to equal 1 1/4 cups. Let stand 5 minutes.
Heat oven to 375°F. Line baking sheet with parchment paper; set aside.
Combine all ingredients except buttermilk and currants in 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 prepared 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.
Explore reviews fromour online community
I made 2 loaves yesterday. I haven't made Irish soda bread in years, and this recipe is simple and fabulous. Best I've ever eaten, and better than any bakery! I did find I had to bake it close to 45 minutes to get it nice and brown, and it was well worth it, because the crust was the best part. We ate it while it was still warm and it was a big hit.
Perfect! I also added at least one tablespoon of Caraway seeds. Just not Irish Soda Bread without them. Made double the recipe as we love the leftovers toasted with butter for breakfast.
I've been baking this several times and always came out perfectly. Though I changed a couple things on this recipe: I baked for 45 minutes and added a tablespoon of Caraway seeds. My Irish hubby loves it and always made his day a happy day when he see that I'm baking this.
I've made this recipe numerous times over the past several years. I've found that it's not really possible (or necessary) to knead the dough on a separate surface, because it is so wet and that it just sticks to everything, even with ample dusting of flour. I also add a tablespoon of caraway seeds, and I really enjoy the flavorful end result!
My first time making Irish Soda Bread, the dough was very "wet" but the end result was a very moist and flavorful bread. My friend from Dublin loved it! I often "mix and match" recipes but I followed the exact instructions on this one noting that the commercial buttermilk used was a "lower fat" version. I made two loaves, although I replicated the recipe as opposed doubling it.
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