Traditional Irish Soda Bread

Traditional Irish Soda Bread

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Alisa Andersen 2

"This recipe originally calls for either orange juice or lemon juice. But for a kick, you can add whiskey instead. You can also use celery seed instead of caraway seeds or nuts of your choice instead of currants. - "What butter and whiskey will not cure there's no cure for.""
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Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Preheat over to 375°F.
  2. In a large mixing bowl, sift together flour, salt, sugar and baking soda. Cut shortening into mixture with a pastry blender until it resembles coarse oatmeal.
  3. Add currants and caraway seeds (or substitutes). Blend gently. Gradually mix in buttermilk.
  4. Turn onto a floured surface and knead for 3-4 minutes or until dough is smooth. Form into an eight inch round and place on a greased baking sheet. Cut a cross 1/2 inch deep into top center of the dough. Brush milk lightly across top of loaf.
  5. Bake for 40-45 minutes in a preheated 375°F oven. Cool on a wire rack.



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