Irish Soda Bread

Irish Soda Bread

  • Servings: 4
  • Difficulty: easy
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There is nothing like warm Irish soda bread!

Store-bought soda bread can be a good choice if you trust the bakery.  Of course, home-baked is best.  We prefer Currants for their dainty size.  Be sure your baking soda is fresh.  It’s a good idea to have Cream of Tartar on hand because most cooks do not have buttermilk in the fridge.

—  Buttermilk Substitution – To one cup of whole milk add 1-3/4 tsp. of Cream of Tartar.  Stir.

Credit:  The Complete Quick & Hearty Diabetic Cookbook.  2nd Edition.

Ingredients

1/4 Cup dried Currants or Raisins

1 C. Water

2 Cups White Flour

1 tsp. Baking Soda

2 T. Butter, chilled and cut into bits

1 C. Low-Fat Buttermilk

Directions

Preheat over to 375 degrees.   Place the Currants in a medium bowl, boil the Water and pour over the Currants.  Set aside to soften.

 

Combine the Flour and Baking Soda. With 2 knives or a pastry blender, work the Butter until the mixture resembles course crumbs.

 

Drain the Currants and place them onto a clean paper towel; cover with a second paper towel.  Press gently to remove most of the moisture.

 

Toss the Currants into the flower-butter mixture.  Mix with a fork until just blended.  Turn the dough out onto a lightly floured surface and knead very gently for 20 strokes, just until smooth.

Do not overwork the dough.

 

Pat well into a 7-inch round cake pan or shape the dough into a 7-inch circle on a baking sheet.  Make a shallow 4-inch cross in the center of the loaf.  Bake for 25 to 30 minutes until golden.  Serve warm with butter and jam.