Preheat oven to 350 degrees. Grease large
baking sheet or line with parchment paper.
Combine flours, currants, sugar, baking powder,
caraway seeds if desired, salt, and baking soda
in large bowl.
Cut in butter with pastry blender or two knives
until mixture resembles coarse crumbs (or as I
did, use your electric mixer with the whipping
beaters for this part and the stronger bread
beater after you add the buttermilk).
Add buttermilk; mix until slightly sticky dough
forms. Transfer dough to prepared baking sheet;
shape into 8-inch round.
Bake 50-60 minutes or until bread is golden and
crust is firm. Cool on baking sheet 10 minutes;
remove to wire rack to cool completely.
Terrific with Irish butter.
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