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Traditional Irish Soda Bread
Just in time for St Paddys day.
Traditional Irish Soda Bread
In Ireland, the traditional breads evolved to suit both the ingredients and the cooking capabilities of the times. Because of the climate, only soft wheat could grow, so Irish breads developed from using soft wheat flour and the popular milk of the time, buttermilk. Soda bread is very versatile and appears in many forms-as a round cake, as individual rolls or scones, baked in the oven or on a griddle, or even in a large covered pan over an open fire.
2 1/2 cups unbleached all-purpose flour, divided
2 cups stone-ground whole wheat flour
1 tablespoon sugar
2 1/2 teaspoons baking soda
1 teaspoon salt
2 tablespoons butter or margarine
1 cup golden raisins
1 tablespoon caraway seeds
1 tablespoon grated orange peel
1 1/2 cups buttermilk
2 eggs
1. Heat oven to 400F. Grease large baking sheet. In large bowl, combine 2 cups of the all-purpose flour, whole wheat flour, sugar, baking soda and salt. With pastry blender or 2 knives, cut butter into flour mixture until well-blended. Stir in raisins, caraway seeds and orange peel.
2. In medium bowl, whisk together buttermilk and eggs; stir into flour mixture, mixing until dough forms a ball. Turn dough out onto floured surface; work in as much of the remaining 1/2 cup all-purpose flour as needed to make a soft but not sticky dough. Knead lightly 1 minute; shape into 8-inch round loaf. Place dough on baking sheet; flatten slightly. With floured knife, make deep "X" across top.
3. Bake 40 to 45 minutes or until loaf sounds hollow when tapped on bottom. Serve warm, at room temperature or toasted.
18 servings
PER SERVING: 165 calories, 3 g total fat (1.5 g saturated fat), 30 mg cholesterol, 340 mg sodium, 2.5 g fiber
Traditional Irish Soda Bread
In Ireland, the traditional breads evolved to suit both the ingredients and the cooking capabilities of the times. Because of the climate, only soft wheat could grow, so Irish breads developed from using soft wheat flour and the popular milk of the time, buttermilk. Soda bread is very versatile and appears in many forms-as a round cake, as individual rolls or scones, baked in the oven or on a griddle, or even in a large covered pan over an open fire.
2 1/2 cups unbleached all-purpose flour, divided
2 cups stone-ground whole wheat flour
1 tablespoon sugar
2 1/2 teaspoons baking soda
1 teaspoon salt
2 tablespoons butter or margarine
1 cup golden raisins
1 tablespoon caraway seeds
1 tablespoon grated orange peel
1 1/2 cups buttermilk
2 eggs
1. Heat oven to 400F. Grease large baking sheet. In large bowl, combine 2 cups of the all-purpose flour, whole wheat flour, sugar, baking soda and salt. With pastry blender or 2 knives, cut butter into flour mixture until well-blended. Stir in raisins, caraway seeds and orange peel.
2. In medium bowl, whisk together buttermilk and eggs; stir into flour mixture, mixing until dough forms a ball. Turn dough out onto floured surface; work in as much of the remaining 1/2 cup all-purpose flour as needed to make a soft but not sticky dough. Knead lightly 1 minute; shape into 8-inch round loaf. Place dough on baking sheet; flatten slightly. With floured knife, make deep "X" across top.
3. Bake 40 to 45 minutes or until loaf sounds hollow when tapped on bottom. Serve warm, at room temperature or toasted.
18 servings
PER SERVING: 165 calories, 3 g total fat (1.5 g saturated fat), 30 mg cholesterol, 340 mg sodium, 2.5 g fiber
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