Irish Soda Bread with Caraway
Golden-crusted and dotted with plump currants, this rustic loaf fills the kitchen with the warm, aromatic scent of caraway seeds as it bakes. The tender crumb has just the right amount of sweetness, making it perfect for slathering with butter at breakfast or serving alongside a hearty ...
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Servings
8 servings
Ingredients
- 3 3/4 cupsall-purpose flour
- 1/4 cupsugar
- 1 tablespooncaraway seeds (optional)
- 1 teaspoonbaking soda
- 1 teaspoonKosher salt
- 4 tablespoonschilled unsalted butter (cut into 8 pieces)
- 2/3 cupcurrants or raisins
- 1 1/3 cupsbuttermilk
- 1 large egg
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 375ºF. Spray an 8-inch cake pan with cooking spray.
- 2
In a large bowl, whisk together the flour, sugar, seeds, baking powder, and salt.
- 3
Using a pastry blender or your fingers, mix and the butter into the flour until you the mixture is mealy and butter is evenly distributed. Stir in the currants.
- 4
Measure buttermilk in a 2-cup liquid measuring cup and stir in the egg until combined.
- 5
Stir the egg mixture, all at once, into the dry and mix until just combined. Turn over several times to form a ball.
- 6
Put the dough into the prepared pan and push to the edges.
- 7
Bake for 45 to , until browned, puffed, and a knife inserted in the center comes out clean.