Saint patrick's day irish soda bread

2 loaves

Ingredients

Quantity Ingredient

Directions

SERVINGS: MAKES 2 LOAVES

SOURCE: HEARTH AND HOME COMP

FROM: SHARON STEVENS

File courtesy of: The Homestead, Nashville TN HST V32b (615)367-4410 Cut this crusty bread in wedges to serve. Add two teaspoons grate lemon peel to complement the flavor of the currants. 4 cups unbleached flour 1 tsp salt 1 tbsp baking powder 1 tsp baking soda ¼ cup sugar ⅛ tsp cardamom ¼ cup butter 1 egg, at room temperature 1-¾ cup buttermilk, at room temperature 1-½ cups currants In a large bowl, combine the first six ingredients. Cut in the butter with a pastry blender or work it in with your finger. Mix the egg and buttermilk together and then add this mixture to the dry ingredients. Stir until well blended. Add the currants and stir the mixture well. Turn out on a floured surface and knead gently for 3 minutes or until the dough is smooth. Divide the dough into two pieces, shaping each into a round loaf. Place each in a greased 8 inch cake or pie pan, pressing it down until the dough fills the pan.

Use a sharp knife to cut a ½ inch deep cross on top of each loaf.

Bake in a preheated 375F oven for about 40 minutes or until the bread sounds hollow when you thump it. Turn out on a wire rack to cool.

Do not cut for about 4 hours.

Submitted By SALLIE KREBS On 12-28-94

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