Irish Soda Bread
March 21, 2014
"There are as many recipes for soda bread as there are cooks who make it. This one is the one that came down through the family, with a little tweaking to try to cut the carbs down a bit (it's still pretty high, but we only eat it as a treat). This makes two loaves, each of which we usually cut into 12 pieces. We often wrap one well in plastic wrap, then aluminum foil, then into a zip-top plastic bag and freeze it for later."
- Serving Size: 1 (52.7 g)
- Calories 111.7
- Total Fat - 3.2 g
- Saturated Fat - 1.7 g
- Cholesterol - 15.7 mg
- Sodium - 234.2 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 2.4 g
- Sugars - 3.6 g
- Protein - 3.6 g
- Calcium - 74 mg
- Iron - 0.9 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.1 mg
Preheat oven to 375F; grease two 8-inch round pans.
Combine dry ingredients, then cut in butter with a pastry blender or two knives until coarse crumbs form.
Whisk egg and buttermilk together; add to dry ingredients and mix until well blended.
Add currants and stir to thoroughly combine.
Turn out onto floured surface and knead gently for 3 minutes, until dough is smooth.
Divide dough in half and shape each into a ball.
Press each half into a prepared pan, pressing down until it fills to the edges.
Using a sharp knife, cut a 1/2-inch-deep cross in the top of each loaf.
Bake at 375F for 40 minutes, or until bread sounds hollow when thumped with your knuckles.
Turn out onto wire rack to cool; leave alone for at least four hours before cutting.
Tips & Variations
No special items needed.