Irish Soda Bread Mix
This is a really tasty mix, and I don't mean just for St. Patrick's Day. It's crumbly/tender, just sweet enough, and makes a beautiful presentation at the table. I like to serve it with room-temperature sweet cream butter, though a dab of orange marmalade is never amiss, either.
What you get
High-rising and traditional. This easy King Arthur mix makes high-rising, traditional Irish (or richer American-style) soda bread, studded with sweet little dried currants.
Test kitchen tips
American Style Soda Bread
- King Arthur Flour Irish Soda Bread Mix
- 2 tablespoons sugar
- 2 tablespoons caraway seeds, optional
- 6 tablespoons butter
- 2 large eggs
- 1 cup milk or buttermilk
Preheat your oven to 375°F.
Grease a tall, round soufflé pan (about 7" x 3½" tall), or an 8" round cake pan, cast iron skillet, or Dutch oven.
Whisk together the mix, sugar, and caraway seeds, if using.
Cut in the butter, mixing until crumbly. In a separate bowl, whisk together the eggs and milk, and add to dry ingredients, mixing just until moistened.
Loosely shape into a round ball and place in the prepared pan. The dough will be soft. Lightly sprinkle the top of the dough with flour, then use a knife to cut a cross into the top.
Bake 40 to 55 minutes (the longer time for the deeper pan), until crusty on top and a toothpick inserted in the middle comes out clean.
Remove from the oven, and cool in the pan for 15 minutes before turning it out of the pan onto a rack to cool completely. Let cool before slicing.
Yield: one loaf.
- Bake in a soufflé pan, an 8” round cake pan or Dutch oven.
- Just add your own milk (or buttermilk) for traditional Irish bread.
- Change traditional Irish to American-style with the addition of sugar, butter, eggs, and caraway seeds.
- Makes one tall, round 8” loaf.