This sweeter, richer version of Irish soda bread is more in tune with American tastes than the traditional Irish bread, which simply combines flour, baking soda, salt, and buttermilk. Still, it's not as sweet as many American soda breads; chewy and light, most of its sweetness comes from its currants and a crackly-crunchy sugar crust.
Preheat the oven to 375°F. Lightly grease a 9" x 5" loaf pan.
In a large bowl, whisk together the pastry blend or flour, baking powder, baking soda, salt, sugar, currants, and caraway seeds.
In a separate bowl, or in a measuring cup, whisk together the egg and buttermilk (or milk and yogurt).
Quickly and gently stir the wet ingredients into the dry ingredients.
Stir in the melted butter.
Spoon the batter into the prepared pan. Draw your finger around the edge of the pan to create a "moat." Drizzle the bread with the 1 tablespoon of milk; the moat will help prevent the milk from running down the sides of the loaf. Sprinkle with the coarse sugar.
Bake the bread for 50 minutes to 1 hour, or until a toothpick or sharp knife inserted into the center comes out clean; the interior of the bread will measure 200°F to 210°F on a digital thermometer.
Remove the bread from the oven, loosen its edges, and after 5 minutes, turn it out onto a rack to cool. Cool completely before slicing. Wrap airtight and store at room temperature for several days, freeze for longer storage.
Looking for a more traditional Irish soda bread recipe? One that's less sweet and made with Irish-style flour for a heartier loaf? Make our Irish Soda Bread recipe.
What makes this recipe more of an American Irish soda bread than a traditional one? The addition of eggs, buttermilk, and a higher sugar ratio makes this bread closer to the cake-like American version of soda bread than the traditional one, which uses wholemeal-style flour, has little sugar, and isn't enriched with eggs or fat.
Use Pastry Flour Blend for a more tender texture; use All-Purpose Flour to make a loaf of American Irish Soda Bread that's slightly sturdier and easier to slice.
