Irish Soda Bread
Kraft
Prep Time:
15 min
Total Time:
1 hr 15 min
Makes:
16 servings, 1 wedge each
What You Need
3-1/4 cups flour
1/3 cup plus 1 Tbsp. sugar, divided
1 tsp. CALUMET Baking Powder
1 tsp. baking soda
1 tsp. salt
1/2 cup (1 stick) cold butter
1-1/3 cups buttermilk
1/2 cup currants or raisins
Make It
PREHEAT oven to 350°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 Tbsp. sugar.
BAKE 1 hour or until golden brown. Cool completely on wire rack. Cut into 16 wedges to serve.
Kraft Kitchens Tips
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 tsp. caraway seeds along with the currants.