Irish Soda Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 156.4
- Total Fat: 3.9 g
- Cholesterol: 22.0 mg
- Sodium: 29.8 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 3.0 g
- Protein: 5.1 g
View full nutritional breakdown of Irish Soda Bread calories by ingredient
Introduction
A Classical Irish Soda Bread from Bread Book by Susan Wright. The first quickbread I remember making entirely solo. A Classical Irish Soda Bread from Bread Book by Susan Wright. The first quickbread I remember making entirely solo.Number of Servings: 16
Ingredients
-
3 cups whole wheat flour
1 cup all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
4 Tbsp butter or margarine
1 1/2 cups buttermilk
1 egg
optional:
1 cup currants, raisins or other dried fruit
Directions
Mix the flours, sugar, baking powder, baking soda and salt in a large bowl.
Cut the butter into the flour mixture until it gets to a coarse mealy texture
Seperately, mix the buttermilk and egg until well beaten.
Mix wet mixture into the dry ingredients until very well combined. The dough will be very sticky, add no more than 1/4 cup flour extra if necessary.
Add in the optional ingredients, if using.
Turn the dough out onto a floured board and knead until smooth (about 10 minutes).
Divide dough in half and shape into two flattened rounds. Place each in an ungreased 8-inch cake tin and press down slightly.
Cut a cross in the top of each loaf.
Bake 40 minutes in a 375 degree oven, cool on wire racks.
**Note: If using this recipe to make a savoury loaf (ie. cheese & herb, etc) decrease sugar to 2 tbsp**
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Cut the butter into the flour mixture until it gets to a coarse mealy texture
Seperately, mix the buttermilk and egg until well beaten.
Mix wet mixture into the dry ingredients until very well combined. The dough will be very sticky, add no more than 1/4 cup flour extra if necessary.
Add in the optional ingredients, if using.
Turn the dough out onto a floured board and knead until smooth (about 10 minutes).
Divide dough in half and shape into two flattened rounds. Place each in an ungreased 8-inch cake tin and press down slightly.
Cut a cross in the top of each loaf.
Bake 40 minutes in a 375 degree oven, cool on wire racks.
**Note: If using this recipe to make a savoury loaf (ie. cheese & herb, etc) decrease sugar to 2 tbsp**
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
