Irish Soda Bread recipe

Prep Time: 15 min
Total Time: 1 hr 15 min

Makes: 16 servings, 1 wedge each

3 1/4 cups flour
1/3 cup plus 1 tablespoon sugar, divided
1 teaspoon CALUMET Baking Powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) cold butter
1 1/3 cups buttermilk
1/2 cup currants or raisins

PREHEAT oven to 350 degrees F. Mix flour, 1/3 cup of the 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; mix just until moistened.

PLACE dough on floured surface; knead 10 times. Shape into round loaf, 2 1/2 inches thick. Place on greased baking sheet. Cut deep 1/2-inch "X" in top of dough. Sprinkle with remaining 1 tablespoon sugar.

BAKE 1 hour or until golden brown. Cool completely on wire rack. Cut into 16 wedges to serve.

Storage Know-How:
Store leftover bread in resealable plastic bag for up to 24 hours. Or, for longer storage, wrap tightly and freeze up to 2 months. Thaw at room temperature before serving.

Special Extra:
Add 2 to 3 teaspoons caraway seeds along with the currants.

Recipe and photograph provided courtesy of Kraft Foods.