Irish soda bread - country living

1 loaf

Ingredients

Quantity Ingredient
2¾ To 3 C unsifted all-purpose flour
¼ cup Sugar
1½ teaspoon Baking soda
1 teaspoon Cream of tartar
1 teaspoon Salt
¼ cup (1/2 stick) butter
½ cup Dried currants or dark seedless raisins
1¾ cup Buttermilk
1 tablespoon Butter, melted (opt.)

Directions

1. Heat oven to 400'F. Lightly grease an 8-inch springform pan. In large bowl, combine 2¾ C flour, the sugar, baking soda, cream of tartar, and salt. With pastry blender or 2 knives, cut in butter until coarse crumbs form. Fold in currants.

2. Add buttermilk and mix just until dry ingredients are moist- ened and a stiff dough forms. Stir in additional flour only if nec- essary to make dough manageable, being careful to not overmix. Press dough into greased pan; with knife, score top into 4 equal wedges. Brush top with melted butter, if desired.

3. Bake 20 minutes; reduce oven temperature to 350'F and bake 30 to 35 minutes longer or until top is golden brown and a toothpick inserted in the center comes out clean. Cool in pan 5 minutes; remove from pan and cool completely on wire rack before slicing. Soda bread is best the day it is baked.

Nutrition information per serving-protein: 7 grams; fat: 6 grams; carbohydrate: 53 grams; fiber: 2 grams; sodium: 531 milligrams; cholesterol: 17 milligrams; calories: 300.

Country Living/March/94 Scanned & fixed by DP & GG

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