Food recipes
Mrs. OCallaghans Irish Soda Bread
Mrs. OCallaghans Irish Soda Bread Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched sugars, brown leavening agents, baking soda butter, without salt milk, buttermilk,...
Mrs. OCallaghans Irish Soda Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 425 degrees F.
Spray a heavy baking sheet with nonstick spray.
* Whisk both flours, sugar, and baking soda in medium bowl to blend.
Add butter and cut in until butter is reduced to pea-size pieces.
Add buttermilk and stir until a shaggy dough forms.
Turn dough out onto lightly floured work surface.
Knead until dough comes together, about 10 turns.
Shape dough into a 7-inch round.
Place dough on prepared baking sheet.
Cut a large X, 1/2 inch deep, on top of the dough.
* NOTE: You can use a pizza stone, as well.
Bake bread until deep brown and bottom sounds hollow when firmly tapped, about 40 minutes.
Transfer bread to rack and cool completely.
NOTES: I used my food processor to blend the ingredients, then turned it out onto a floured surface to knead.
It takes some elbow grease to work the dough, but it does comes together.
Be sure to bake the bread to a dark golden color.
Otherwise, the ends might turn out to be baked, but the center can be a little raw in the middle.
The first time, this happened to me but I simply returned it to the oven and it was fine.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 425 degrees F.
Spray a heavy baking sheet with nonstick spray.
* Whisk both flours, sugar, and baking soda in medium bowl to blend.
Add butter and cut in until butter is reduced to pea-size pieces.
Add buttermilk and stir until a shaggy dough forms.
Turn dough out onto lightly floured work surface.
Knead until dough comes together, about 10 turns.
Shape dough into a 7-inch round.
Place dough on prepared baking sheet.
Cut a large X, 1/2 inch deep, on top of the dough.
* NOTE: You can use a pizza stone, as well.
Bake bread until deep brown and bottom sounds hollow when firmly tapped, about 40 minutes.
Transfer bread to rack and cool completely.
NOTES: I used my food processor to blend the ingredients, then turned it out onto a floured surface to knead.
It takes some elbow grease to work the dough, but it does comes together.
Be sure to bake the bread to a dark golden color.
Otherwise, the ends might turn out to be baked, but the center can be a little raw in the middle.
The first time, this happened to me but I simply returned it to the oven and it was fine.