Irish Soda Bread

Irish Soda Bread

Storage Know-How: Store leftover bread in resealable plastic bag for up to 24 hours. Or, for longer storage, wrap tightly and freeze up to 2 months. Thaw at room temperature before serving.

Special Extra: Add 2 to 3 teaspoons caraway seeds along with the currants.


  • 3 1/4 cups all-purpose flour
  • 1/3 cup plus 1 tablespoon granulated sugar, divided
  • 1 teaspoon CALUMET Baking Powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) cold butter
  • 1 1/3 cups buttermilk
  • 1/2 cup currants or raisins


  1. Heat oven to 350 degrees F.
  2. Mix flour, 1/3 cup of the 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; mix just until moistened.
  3. Place dough on floured surface; knead 10 times. Shape into round loaf, 2 1/2 inches thick. Place on greased baking sheet. Cut deep 1/2-inch "X" in top of dough. Sprinkle with remaining 1 tablespoon sugar.
  4. Bake for 1 hour or until golden brown.
  5. Cool completely on wire rack.
  6. Cut into 16 wedges to serve.

Prep: 15 min | Total: 1 hr 15 min
Yield: 16 servings, 1 wedge each

Recipe and photo used with permission from: Kraft Heinz Company