Our homemade Irish Soda Bread takes only 15 minutes to prepare. There's no yeast in this quick bread, so you'll be enjoying a loaf of fresh baked homemade bread in no time!
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3-1/4 cups flour
1/3 cup plus 1 Tbsp. sugar, divided
1 tsp. Magic Baking Powder
1 tsp. baking soda
1 tsp. salt
1/2 cup cold butter, cut up
1-1/3 cups buttermilk
1/2 cup currants
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How do I make it ?
Heat oven to 350°F.
Mix flour, 1/3 cup sugar, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add buttermilk and currants; stir just until moistened.
Place dough on lightly floured surface; knead 10 times. Shape into 2-1/2-inch-thick round. Place on baking sheet sprayed with cooking spray. Cut deep 1/2-inch "X" in top of dough; sprinkle with remaining sugar.
Bake 1 hour or until golden brown. Remove from baking sheet to wire rack; cool completely before cutting into wedges.
Kraft Kitchen Tips!
Store leftover bread in resealable plastic bag at room temperature up to 24 hours. Or, for longer storage, wrap tightly and freeze up to 2 months; thaw at room temperature before serving.
Don't have buttermilk? Stir 1 Tbsp. vinegar or lemon juice into 1-1/3 cups 2% milk. Let stand 5 min. to allow milk to curdle slightly.
Substitute raisins for the currants.
Calories From Fat
% Daily Value
Total fat 6 g
Saturated fat 4 g
Cholesterol 15 mg
Sodium 290 mg
Total carbohydrate 29 g
Dietary fibre 1 g
Sugars 6 g
Protein 3 g
16 servings, 1 wedge (63 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.