Food recipes
Irish Brown Soda Bread
Irish Brown Soda Bread Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking soda leavening agents, baking powder, double-acting, sodium aluminum...
Irish Brown Soda Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 400 degrees.
Measure all dry ingredients into a large mixing bowl, combining well and making sure that there are no lumps of brown sugar.
Pour in the buttermilk and stir with a wooden spoon just until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about a minute until the dough comes together.
Divide the dough in half, and press down on the top of each half to flatten.
Place the two loaves on a large ungreased baking sheet preferably non-stick.
Sprinkle the tops of the loaves with a little bit of flour, and, using a sharp knife, mark the shape of a cross on the top of each loaf.
Allow the two loaves to rest for at least 10 minutes before baking.
Bake on the middle-rack of the oven for about 40-45 minutes, or until the crust is toasty, brown, and crunchy.
Cool on racks and serve with Irish butter.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 400 degrees.
Measure all dry ingredients into a large mixing bowl, combining well and making sure that there are no lumps of brown sugar.
Pour in the buttermilk and stir with a wooden spoon just until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about a minute until the dough comes together.
Divide the dough in half, and press down on the top of each half to flatten.
Place the two loaves on a large ungreased baking sheet preferably non-stick.
Sprinkle the tops of the loaves with a little bit of flour, and, using a sharp knife, mark the shape of a cross on the top of each loaf.
Allow the two loaves to rest for at least 10 minutes before baking.
Bake on the middle-rack of the oven for about 40-45 minutes, or until the crust is toasty, brown, and crunchy.
Cool on racks and serve with Irish butter.