Irish Bread

Irish Bread
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    16 People
  • VIEWS
    48

A taste of Ireland passed down through generations, this bread is a delightful blend of sweet and tangy flavors, perfect for sharing with loved ones or enjoying on a quiet afternoon.

Ingridients

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Nutrition

  • Carbohydrate
    52 g
  • Cholesterol
    1 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    0 g
  • Sodium
    400 mg
  • Sugar
    25 g
  • Fat
    1 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet. (5 minutes)

Image Step 02
02 Step

Recipe View Pour hot water over raisins and currants in a bowl and let soak for 10 minutes. In a separate large bowl, whisk together flour, sugar, salt, and baking soda until evenly distributed. (15 minutes)

Image Step 03
03 Step

Recipe View Add the buttermilk to the dry ingredients and stir until just combined. Be careful not to overmix. (5 minutes)

Image Step 04
04 Step

Recipe View Drain the raisins and currants well, patting them dry with paper towels to remove excess moisture. Gently fold the dried fruit into the dough. (5 minutes)

Image Step 05
05 Step

Recipe View Turn the dough out onto a lightly floured surface and gently knead until it comes together into a slightly firm but still moist ball. If the dough is too sticky, gradually add more flour, a tablespoon at a time, until it reaches the desired consistency. (5 minutes)

Image Step 06
06 Step

Recipe View Shape the dough into a round loaf and place it in the prepared cast iron skillet. Use a sharp knife or lame to score a cross into the top of the loaf, about 1/2 inch deep. (5 minutes)

Image Step 07
07 Step

Recipe View Bake in the preheated oven until the loaf is golden brown and a toothpick inserted into the center comes out clean, about 1 hour.

For a richer flavor, soak the raisins and currants in Irish whiskey or dark rum instead of hot water.
If you don't have buttermilk, you can make a substitute by adding 1.75 tablespoons of white vinegar or lemon juice to regular milk, then topping up to 1.75 cups with milk. Let it sit for 5 minutes before using.
The cross scored on top is not just decorative; it helps the bread to bake evenly.
This bread is best enjoyed fresh, but it can be stored in an airtight container for up to 3 days.

Gaston Collins

Written by

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RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 16 Ratings)
Total Reviews: (3)
  • Morgan Haag

    My family loved this! It was gone in a day. Will definitely be making it again.

  • Rebecca Lueilwitz

    This recipe is fantastic! The bread came out perfectly, and the whiskey-soaked fruit added a wonderful depth of flavor.

  • Ally Carter

    I've tried other Irish bread recipes before, but this one is by far the best. The texture is perfect, and it's not too sweet.

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