Irish Soda Bread
An Irish Classic! This can also include Raisins, or without Caraway Seeds! As always, have fun with the recipe, and let us know what you did to spice it up a bit!
Pair it with a Chocolate-Guinness Cheesecake like we did - RECIPE HERE!
5 tablespoons unsalted butter, divided
3 cups all-purpose flour, spooned into measuring cup and leveled-off
1-3/4 teaspoons salt
1 tablespoon baking powder
1 teaspoon baking soda
3/4 cup sugar
1-3/4 cups buttermilk
2 large eggs, at room temperature
1 tablespoon caraway seeds
Preheat the oven to 350 degrees and set the oven rack in the middle position.
Apply butter liberally over the bottom and sides of your 10-inch Elsterware Springform Pan.
Whisk the flour, salt, baking powder, baking soda and sugar together in a large bowl. Add the currants and toss well to coat.
Melt two tablespoons of the butter and let cool.
Combine the melted butter, buttermilk and eggs and whisk until well combined. Add this to the dry ingredients, along with the caraway seeds, and then fold with a rubber spatula until just combined. Do not over-mix.
Transfer the batter to the prepared pan(s) and smooth the top gently with a rubber spatula. Dot the top with the remaining two tablespoons of butter.
Place the pan in the oven and bake until the bread is puffed and golden brown, 40-50 minutes. Cool in the pan and then cut into wedges and serve warm. This bread is best served fresh out of the oven, but keeps well if stored in an airtight container.