Irish Soda Bread Recipe-
Mini Irish Breads

Soda bread is a classic Irish St. Patrick's Day recipe. And it's fabulous. Soft (but with a crusty outside), chewy, and slightly sweet. Plus, because it's made with baking soda and baking powder, you don't need any yeast. Can't beat that! This recipe makes individual soda breads (more like buns) that are packed with dried currants and are absolutely delicious.

Set out a basket of these buns with your stew, or serve with butter as an appetizer. Heaven. Recipe makes 16 buns.

This simple St Patrick's Day recipe looks best served in a pretty rustic basket.

Ingredients:
4 C. flour
1/4 C. salted butter, softened
2 tbsp. granulated sugar
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 C. dried currants (or you can substitute raisins)
1 lg. egg, lightly beaten
1 3/4 C. full-fat buttermilk

Instructions: 1. Heat your oven to 375 degrees F.

2. In a large mixing bowl, cut the butter into the flour (use two forks, a pastry cutter, or your hands) until it looks like coarse crumbs.

3. Stir in the sugar, baking powder, baking soda, and salt. Add the dried currants or raisins. Make a well in the center of this mixture. This is where you'll add your liquid ingredients.

4. In a separate bowl, beat together the egg and the buttermilk.

5. Pour buttermilk mixture into the well you've make in your flour mixture. Mix well with a wooden spoon.

6. Form dough into a ball and knead it on a lightly floured surface about 3-4 minutes.

7. With a sharp knife, divide the dough in half. Divide each half into eight portions, making 16.

8. Place your buns on a large, lightly greased baking sheet (they should stay a few inches apart), flatten slightly with your hand, and score (go about an inch deep) with an "x" shape using a very sharp knife. (Flouring the knife will help keep it from sticking.)

9. Bake about 20-25 minutes, or until golden. Let cool slightly before serving.

Tip: It's best not to cook these on a dark-colored pan, as the bottoms will have a tendency to over-brown if you do.

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