Irish Soda Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
4 cups all-purpose white flour3 teaspoons baking powder ½ teaspoon baking soda½ teaspoon salt 2 tablespoons sugar2 tablespoons shortening2 ½ cups of lowfat buttermilk½ cup raisins
Preheat the oven to 350 degrees F. Spray a 10 inch baking pan with nonstick cooking spray.
Sift flour, baking powder, baking soda, salt and sugar into a mixing bowl.
Add shortening and mix together with your hands until shortening is combined with dry mixture. Add raisins (optional). Add buttermilk a little at a time and continue to combine with your hands. Reserve 2 tablespoons of buttermilk. Combine and lightly knead the dough for a couple of minutes.
Form the dough into a dome shape and make an “X” with a knife on top of the loaf. Brush with buttermilk. Bake bread in a greased Dutch oven 10 inches across.
Bake for 45 minutes on 350°F. Check bread by inserting a toothpick. If the toothpick comes out clean it is done, if not continue to bake, checking every 5 minutes. Cover the bread with tin foil to ensure the top doesn’t get over cooked.
Serving Size: Makes 14 2 inch pieces
Sift flour, baking powder, baking soda, salt and sugar into a mixing bowl.
Add shortening and mix together with your hands until shortening is combined with dry mixture. Add raisins (optional). Add buttermilk a little at a time and continue to combine with your hands. Reserve 2 tablespoons of buttermilk. Combine and lightly knead the dough for a couple of minutes.
Form the dough into a dome shape and make an “X” with a knife on top of the loaf. Brush with buttermilk. Bake bread in a greased Dutch oven 10 inches across.
Bake for 45 minutes on 350°F. Check bread by inserting a toothpick. If the toothpick comes out clean it is done, if not continue to bake, checking every 5 minutes. Cover the bread with tin foil to ensure the top doesn’t get over cooked.
Serving Size: Makes 14 2 inch pieces
Nutritional Info Amount Per Serving
- Calories: 172.6
- Total Fat: 2.1 g
- Cholesterol: 1.8 mg
- Sodium: 279.1 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 1.4 g
- Protein: 5.1 g
Member Reviews
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CD13583248
This has officially become our fave.
Funny enough, what others complain about (dough very liquid), changed my world. I hate sticky dough. This recipe allows me to use a wooden spoon to knead the dough in the bowl, without touching it. It works like a charm. Then cast iron pan in oven. Tastes great - 5/17/14
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SILENTPAWZ
It wasn't really even 'dough'-almost more like a batter. I wasn't too sure how it would turn out, but I baked it in a large round dish and it came out great! - 3/18/12
Reply from SAMANTHA_SP (3/26/12)
Next time you bake it try adding more flour as you knead it. I add 1 tablespoon at a time until it is more like a dough consistency.
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ILIKETOZUMBA
Not bad. I used WW flour & raisins. Definitely wouldn't call it "dough" and I don't recommend kneading w/your hands - it's soupy batter and you have to pour it into the pan. You can't cut an X shape into it because it's so wet (too much buttermilk?). But still pretty good. Thanks for the recipe! - 3/20/12
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NORASPAT
I expected the WW version. I must find it . - 3/15/12
Reply from SAMANTHA_SP (3/26/12)
Here is my makeover recipe: http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=2053078