This rich and tender rustic Irish quick bread is best paired with corned beef and cabbage, beef stew, or any other hearty St. Patrick's Day meal.
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- Yields:
- 1
- Prep Time:
- 30 mins
- Cook Time:
- 1 hr
- Total Time:
- 1 hr 30 mins
- Cal/Serv:
- 275
Ingredients
- 4 c.
all-purpose flour, plus more for surface
- 1/4 c.
sugar
- 1 tbsp.
baking powder
- 1 1/2 tsp.
salt
- 1 tsp.
baking soda
- 6 tbsp.
cold butter
- 1 c.
dried currants
- 2 tsp.
caraway seeds
- 1 1/2 c.
buttermilk
Directions
- Step 1Preheat oven to 350°F. Grease large cookie sheet.
- Step 2In large bowl, combine flour, sugar, baking powder, salt, and baking soda. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Stir in currants and caraway seeds, then buttermilk until flour is evenly moistened.
- Step 3On a well-floured surface, knead dough 8 to 10 times just until combined. Shape into flattened ball; place on cookie sheet. Cut 1/4-inch-deep "X" into top.
- Step 4Bake loaf 1 hour or until toothpick inserted in center comes out clean. Cool completely on wire rack.
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