Saint Patrick’s Day Irish Soda Bread is the perfect choice to accompany Corned Beef and Cabbage or a hearty Irish Stew. Simply delicious with room-temperature creamery butter and berry jam.
- 4 Cups unbleached flour
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 Cup sugar
- 1/8 teaspoon cardamom
- 1/4 Cup butter
- 1 egg; at room temperature
- 1 3/4 Cups buttermilk; at room
- 1 1/2 Cups currants (raisins may be substituted)
- Cut this crusty bread in wedges to serve. Add two teaspoons grated lemon peel to complement the flavor of the currants or raisins.
- In a large bowl, combine the first six ingredients.
- Cut in the butter with a pastry blender or work it in with your finger.
- Mix the egg and buttermilk together and then add this mixture to the dry ingredients.
- Stir until well blended. Add the currants and stir the mixture well.
- Turn out on a floured surface and knead gently for 3 minutes or until the dough is smooth.
- Divide the dough into two pieces, shaping each into a round loaf.
- Place each in a greased 8 inch cake or pie pan, pressing it down until the dough fills the pan.
- Use a sharp knife to cut a 1/2 inch deep cross on top of each loaf.
- Bake in a preheated 375 degree F oven for about 40 minutes or until the bread sounds hollow when you thump it.
- Turn out on a wire rack to cool.
- Do not slice for about 4 hours.
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