Irish Soda Bread
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.
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
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.