Lemon Dill and Summer squash Irish Soda Bread
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 80.6
- Total Fat: 1.5 g
- Cholesterol: 3.8 mg
- Sodium: 124.4 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 0.5 g
- Protein: 2.4 g
View full nutritional breakdown of Lemon Dill and Summer squash Irish Soda Bread calories by ingredient
Introduction
Low fat quick bread, eaten with stew or soup. Better the second day than the first. Use fresh dill and freshly grated lemons. Quick to make. Given to me by my LITTLESTSIS. Low fat quick bread, eaten with stew or soup. Better the second day than the first. Use fresh dill and freshly grated lemons. Quick to make. Given to me by my LITTLESTSIS.Number of Servings: 18
Ingredients
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2 1/2 cups flour (1/2 of the flour may be whole wheat)
2 tablespoons of fresh chopped dill
2 teaspoons of freshly grated lemon peel
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon of salt
2 tablespoons of unsalted butter
1 cup fat free milk
1/2 cup of fresh shredded squash (summer or zucchini)
1 tablespoon fat free milk
Directions
Heat oven to 400'. Spray cookie sheet with a nonstick cooking spray. In large bowl mix flour, dill, lemon peel, baking soda, baking powder, salt and mix together with wire wisk. With pastry blender or fork cut in butter (keep cold and cut in small pieces) till well mixed.
Stir in 1 cup milk and squash until mixture forms a stiff dough. May need to add more flour if it is too sticky. Spray hands to coat then shape dough into a ball about 7 inches round and place on sprayed cookie sheet...brush top with the remaining tablespoon of milk.
Bake at 400' for 20 to 30 minutes or until golden brown. Cool to make it easier to cut. Cut into serving slices. Serve warm or cool.
Yields 1 loaf with 18 slices
Number of Servings: 18
Recipe submitted by SparkPeople user 100LBLIGHTER.
Stir in 1 cup milk and squash until mixture forms a stiff dough. May need to add more flour if it is too sticky. Spray hands to coat then shape dough into a ball about 7 inches round and place on sprayed cookie sheet...brush top with the remaining tablespoon of milk.
Bake at 400' for 20 to 30 minutes or until golden brown. Cool to make it easier to cut. Cut into serving slices. Serve warm or cool.
Yields 1 loaf with 18 slices
Number of Servings: 18
Recipe submitted by SparkPeople user 100LBLIGHTER.
Member Ratings For This Recipe
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