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Irish Soda Bread Mix
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Irish soda bread is a wonderful traditional Irish quick bread with currants, caraway seeds and honey. Here is a simple make ahead mix recipe that is wonderful for gift giving or to whip up an Irish soda bread in just a few moments time.

You'll Need:
3 1/2 c. all-purpose flour
1/2 c.

whole-wheat flour
1 c. dried currants or raisins
1/2 c. light-brown sugar
1 T. baking powder
1 tsp. baking soda
1/2 tsp salt
2 tsp caraway seeds (optional)

Measure all ingredients into a large ziploc bag, seal & shake well.

To Use:

Irish Soda Bread
1 package Irish Soda Bread Mix
1/2 c. butter softened
1 egg
1 c. buttermilk

Cut the butter into the bread mix working it in with your fingers or a mixer until it resembles cornmeal. In a small bowl beat egg & buttermilk together and pour into the mix. Stir just enough to moisten evenly, but don't over mix or your bread will be tough.

Shape into a high round ball and place on a buttered cookie sheet. Make a criss-cross slash across the top Bake at 350F for 45-55 minutes. Cool before slicing.
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1 Comment
Shellc1971 - 03-15-2013

Being 3/4 Irish, I really dislike when recipes like this say "traditional". While they may be traditional to a family, they certainly are not the authentic Irish Soda Bread. If the recipe calls for anything OTHER THAN flour, buttermilk (or sour milk), baking soda and salt, it is a MODIFIED version. If it adds yeast or baking powder, sugar, eggs or items like that, it is now a cake and no longer bread. The peasants in Ireland could not afford much and certainly not currants, caraway seeds, butter, and all the other "fancy" ingredients of our time. The true/authentic recipe is as follows:

4 cups all purpose flour.
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk or sour milk

Preheat the oven to 425 F. degrees. Lightly crease and flour a cake pan.

In a large bowl sieve and combine all the dry ingredients.

Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)

Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.

Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.

The bottom of the bread will have a hollow sound when tapped so show it is done.

Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

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