Irish Soda Bread
This classic Irish-American version, contains raisins or currants and caraway seeds. Great for sopping up soups & stews!
Servings: 1 loaf
- 4 c. all-purpose flour
- 1/4 c. granulated sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1/4 c. cold unsalted butter cut into cubes
- 3 to 4 tsp. caraway seed
- 2 c. dried currants or raisins
- 1 1/3 c. low-fat buttermilk
- 2 egg whites beaten
- Preheat oven to 375 degrees. Grease and flour a 9-inch round baking pan.
- In a large mixing bowl, combine flour, sugar, baking soda, baking powder and salt. Cut in butter with a pastry blender or fork, until mixture resembles coarse meal. Stir in caraway seeds and raisins or currants.
- In a separate bowl, whisk together buttermilk and egg whites, stir into flour mixture until moistened.
- Turn out onto a well floured surface and knead lightly until smooth. Shape dough into a ball and place in prepared pan. Using a sharp serrated knife, slice an “X” across the top, edge to edge, about 1/2 inch deep. Brush the top with milk.
- Bake for 1 hour or until golden brown. Cool in pan on a baking rack. Serve warm with butter.