Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 1/3 cup sugar

  3. 1 tablespoon baking powder

  4. 1 teaspoon baking soda

  5. 1 teaspoon salt

  6. 1/4 cup cold butter

  7. 1/2 cup currants

  8. 1-1/4 cups buttermilk

  9. 1 egg

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Grease an 8-in. square baking pan; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until crumbly. Stir in currants. In a small bowl, whisk buttermilk and egg; stir into dry ingredients just until moistened. Turn out onto a lightly floured surface; knead 3-5 times. Pat into prepared pan. Bake for 20-25 minutes or until top is golden brown. Yield: serves 32 Notes: This is a buttery, moist soda bread that is best eaten the same day it is baked (warm from the oven is the VERY best). We like to eat it with butter. Also, we cut the loaf in half then cut each long half widthwise into 1/2-inch pieces. The top is rustic looking, not smooth like some soda breads.


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