Irish Soda Bread

Prep: 15 min | Yield: 16 servings, 1 wedge each

Ingredients

• 3 1/4 cups all-purpose flour
• 1/3 cup + 1 tablespoon granulated 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

Instructions

1. Heat oven to 350 degrees F.
2. 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.
3. 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.
4. Bake for 1 hour or until golden brown.
5. Cool completely on wire rack.
6. Cut into 16 wedges to serve.

Notes

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.

Attribution

Recipe and photo used with permission from: Kraft Heinz Company