Traditional Irish Soda Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 c. unenriched, unbleached white flour1 tsp. baking soda1 tsp. salt1.5 to 2 c. reduced fat buttermilk
Preheat oven to 425 degrees.
Note: Bake this bread in either a lidded cast iron dutch oven (or if you've got one, an authentic bastible pot!), or use two cake pans (one as a lid), or two pie tins (one as a lid) work well, too.
1. In a large bowl, sift together dry ingredients
2. Make a well in the middle of dry ingredients, and add 1 c. of the buttermilk. Stir in until no longer moist.
3. Add more buttermilk, a little at a time and stir it in until dough forms a ball and is slightly sticky.
4. Place on floured surface and lightly knead 4-5 times (too much allows the gas to escape).
5. Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
6. Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.
7. The bottom of the bread will have a hollow sound when tapped to show it is done. This is a very crusty bread.
8. Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
Number of Servings: 16
Recipe submitted by SparkPeople user VLVTGRRL.
Note: Bake this bread in either a lidded cast iron dutch oven (or if you've got one, an authentic bastible pot!), or use two cake pans (one as a lid), or two pie tins (one as a lid) work well, too.
1. In a large bowl, sift together dry ingredients
2. Make a well in the middle of dry ingredients, and add 1 c. of the buttermilk. Stir in until no longer moist.
3. Add more buttermilk, a little at a time and stir it in until dough forms a ball and is slightly sticky.
4. Place on floured surface and lightly knead 4-5 times (too much allows the gas to escape).
5. Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
6. Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.
7. The bottom of the bread will have a hollow sound when tapped to show it is done. This is a very crusty bread.
8. Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
Number of Servings: 16
Recipe submitted by SparkPeople user VLVTGRRL.
Nutritional Info Amount Per Serving
- Calories: 124.5
- Total Fat: 0.5 g
- Cholesterol: 1.1 mg
- Sodium: 252.7 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 0.8 g
- Protein: 4.1 g
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