A simple, sweet soda bread. For a treat, make extra and use it in my Bread Pudding recipe. If you’re doing that, make it a week ahead of time.
- 2 c flour
- 2 T sugar
- 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 2 T butter – cold
- 1 c buttermilk
- 1/2 c dried currants (usually with the raisins at the grocery store)
- Mix together the flour, sugar, baking powder, baking soda, and salt. Cut in the butter until the butter is incorporated and the mixture looks coarse.
- Add buttermilk slowly and mix with a fork or your hand until it’s doughy. Stir in the currants.
- Plop the dough onto a cookie sheet lined with parchment paper and pat it into a rough oval. Use a knife to score the top with a cross.
- Bake at 375 for 40 minutes, or until golden brown. Remove to wire rack and let cool *completely*.
- Put it in a ziplock and toss it in your fridge for about a week. Threaten anyone who tries to eat it.
You can use a standard loaf of bread if you want, but you’ll want to adjust the sugar and add some raisins/currants
- 1 loaf bannock
- 4 c milk
- 3 eggs, lightly beaten
- 1 1/2 c sugar
- 2 T vanilla
- 2 t cinnamon
- 3 T butter (margarine is okay)
- Preheat oven to 350.
- Heat the milk on low until it’s hot. Meanwhile, break bannock into largish pieces into a very large mixing bowl (your pieces should be about 1-2 inches cubed).
- Pour hot milk over bread, squooshing the bread down so it’s all covered.
- Mix eggs, sugar, vanilla, and cinnamon. Pour into bread mixture and mix well. (Your bread will be significantly broken down into slop by this point. Don’t panic – that’s good.)
- Put the butter in a 9×13 pan and place in warming oven until the butter is melted.
- Pour the bread mixture over the butter.
- Bake for 40 minutes or until set (the top will be brown and it won’t jiggle a lot when you move the pan).