**Yes, I know that, traditionally, this bread does not have fruit in it. But, I like it with fruit. So, I added it. I'm crazy like that.**
Irish Soda Bread
- 4 cups flour
- 1/2 cup sugar
- 2 tsps baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup whiskey-soaked currants (substitute raisins if you'd like)**
- 2 tsps caraway seeds
- 2 eggs, lightly beaten
- 1 1/4 cup buttermilk
- 1 cup sour cream (I was running low, so I used 1/2 sour cream and 1/2 plain yogurt)
- Heat oven to 350°. Grease a 9 inch baking pan or cast iron skillet.
- In a large bowl, mix flour, sugar, baking powder, baking soda, salt, currants and caraway seeds.
- In a medium bowl, mix eggs, buttermilk and sour cream.
- Add wet ingredients to dry ingredients and mix only until moistened.
- Put batter in prepared baking pan, pat down and score with a deep 'X'.
- Bake for 65-75 minutes until firm and golden brown.
- Let cool and remove from pan. Completely cool before serving.
Give this bread a try some time. With no rising or kneading, it's a cinch for every baker!