Food recipes
Irish Soda Bread
Irish Soda Bread Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, cake, enriched sugars, granulated leavening agents, baking soda cream, whipped, cream topping, pressurized salt, table butt...
Irish Soda Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
sugars, granulated
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded
Directions:
Adjust an oven rack to the upper-middle position and preheat oven to 400.
Line a baking sheet with parchment paper or spray generously with vegetable oil spray.
Whisk the flours, sugar, baking soda, cream of tartar, and salt together in a large bowl.
Work 2 tablespoons of the butter into the dry ingredients with a fork until the texture resembles coarse crumbs.
Stir in the buttermilk (and raisins, if using) with a fork just until the dough begins to come together.
Turn out onto a lightly floured counter.
Knead just until the dough becomes cohesive and bumpy; about 30 seconds (do not knead until smooth).
Pat the dough into a 6-inch round about 2 inches thick.
Place on the prepared baking sheet.
Cut an X into the top of the loaf using a serrated knife or clean razor blade.
Bake until the loaf is golden brown and a skewer inserted into the center comes out with just a few crumbs attached, about 40 to 45 minutes.
Remove the loaf from the oven and transfer to a wire rack.
Melt the remaining 1 tablespoon butter and brush over the top.
Let the loaf cool for 1 hour.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
sugars, granulated
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded
Directions:
Adjust an oven rack to the upper-middle position and preheat oven to 400.
Line a baking sheet with parchment paper or spray generously with vegetable oil spray.
Whisk the flours, sugar, baking soda, cream of tartar, and salt together in a large bowl.
Work 2 tablespoons of the butter into the dry ingredients with a fork until the texture resembles coarse crumbs.
Stir in the buttermilk (and raisins, if using) with a fork just until the dough begins to come together.
Turn out onto a lightly floured counter.
Knead just until the dough becomes cohesive and bumpy; about 30 seconds (do not knead until smooth).
Pat the dough into a 6-inch round about 2 inches thick.
Place on the prepared baking sheet.
Cut an X into the top of the loaf using a serrated knife or clean razor blade.
Bake until the loaf is golden brown and a skewer inserted into the center comes out with just a few crumbs attached, about 40 to 45 minutes.
Remove the loaf from the oven and transfer to a wire rack.
Melt the remaining 1 tablespoon butter and brush over the top.
Let the loaf cool for 1 hour.