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Irish Soda Bread with Caraway Seeds

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This delicious quick bread got its name from the use of baking soda as a leavening agent instead of yeast. With subtle sweet flavors from brown sugar and currants mixed with the savory kick from the caraway seeds, you'll have a hard time keeping this bread around for very long. 


Yield: 1 loaf, approximately 12 servings
Time: 1.5 hours


4 cups AP flour
1/4 cup light brown sugar
1 tsp baking soda
2 tsp kosher salt
2 Tbs Spicewalla Caraway Seeds
4 Tbs (1/2 stick) unsalted butter, cold and cubed
1 3/4 cup buttermilk
1 large egg
1 cup dried currants (raisins or cranberries can used as well)


1. Preheat oven to 375*F. Line a sheet tray with parchment, set aside
2. Whisk together flour, brown sugar, baking soda, salt and caraway seeds in a large mixing bowl.
3. Add butter cubes to the dry ingredients and use your fingers to rub the butter into the flour until they form coarse crumbs, no large chunks.
4. In another mixing bowl, whisk together buttermilk and egg.
5. Add wet ingredients to the dry ingredients and stir together with a spoon until it forms a sticky dough.
6. Stir in currants.
7. Turn out dough onto a generously floured surface and form into a round loaf.
8. Place on the sheet tray and cut an X into the top of the loaf with a sharp knife.
9. Bake for 1 hour, or until a cake tester comes out clean.
10. Cool slightly before slicing, serve with butter. Enjoy!

Caraway Seeds

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