Irish Bannock

May 10, 2023May 10, 20230 16

Irish Bannock with dried currants recipe perfect for breakfast or tea time

by The Chefin Bread

Prep

10 min

Cook

35 min

Ready In

45 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

222

Sugar

11g

Fat

Irish Bannock is a traditional Irish bread that is similar to a scone or biscuit. It is usually made with a combination of flour, buttermilk, and baking soda, which gives the bread its characteristic texture. This recipe adds sugar and dried currants to give the bread a slightly sweet flavor with a subtle hint of tartness. Irish Bannock is a perfect breakfast or tea bread, and can be enjoyed on its own or with a variety of toppings and spreads.

Instructions

1.	Preheat the oven to 375°F (190°C).
2.	In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3.	Cut in the butter using a pastry blender until the mixture is crumbly.
4.	Stir in the buttermilk and dried currants, mixing until a soft dough forms.
5.	Knead the dough on a floured surface until it comes together.
6.	Pat the dough into a round, about 1 inch thick.
7.	Place the dough onto a greased baking sheet and use a sharp knife to score an X on the top.
8.	Bake for 30 to 35 minutes, until the bread is golden brown.
9.	Allow the bread to cool slightly before slicing and serving.

PROS

This bread is easy to make and has a delicious, moist texture.

It can be enjoyed hot out of the oven, or toasted with butter and jam.

CONS

This bread is a bit heavy and dense, so it may not be to everyone’s liking.

It also has a fairly short shelf life and should be consumed within a day or two of baking.

HEALTH & BENEFITS

This bread is made with buttermilk, which is a good source of calcium and other important nutrients.
The currants in this recipe are also a good source of fiber and antioxidants.

	2 cups all-purpose flour
	2 tablespoons white sugar
	1/2 teaspoon baking powder
	1/2 teaspoon baking soda
	1/2 teaspoon salt
	2 tablespoons butter
	1 cup buttermilk
	1/2 cup dried currants