BEAUTY IN THE FRIDGE

Soda Bread

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irish soda bread st patrick's day food

Danielle Occhiogrosso Daly

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Cal/Serv: 275

Yields: 1

Prep Time: 0 hours 30 mins

Cook Time: 1 hour 0 mins

Total Time: 1 hour 30 mins

4 c.

all-purpose flour, plus more for surface

1/4 c.

sugar

1 tbsp.

baking powder

1 1/2 tsp.

salt

1 tsp.

baking soda

6 tbsp.

cold butter

1 c.

dried currants

2 tsp.

caraway seeds

1 1/2 c.

buttermilk

  1. Preheat oven to 350°F. Grease large cookie sheet.
  2. In large bowl, combine flour, sugar, baking powder, salt, and baking soda. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Stir in currants and caraway seeds, then buttermilk until flour is evenly moistened.
  3. On a well-floured surface, knead dough 8 to 10 times just until combined. Shape into flattened ball; place on cookie sheet. Cut 1/4-inch-deep “X” into top. 
  4. Bake loaf 1 hour or until toothpick inserted in center comes out clean. Cool completely on wire rack.

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