Food recipes
Irish Soda Bread
Irish Soda Bread Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking soda leavening agents, baking powder, double-acting, sodium al...
Irish Soda Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat the oven to 350F.
Line a baking sheet with parchment paper; set aside.
Whisk together the flours, salt, baking soda, and baking powder in a large bowl.
With a pastry blender or your fingertips, blend in the butter until it resembles small peas.
Add the buttermilk all at once; stir with a fork until the mixture holds together.
In the bowl, pat the dough into a dome-shaped loaf about 7 inches in diameter.
Lift out the dough; transfer to the lined sheet.
Lightly dust the top of the loaf with flour.
Cut a 3/4-inch-deep cross in the top, reaching almost all the way to the edges.
Bake, rotating the sheet halfway through, until deep golden brown and a cake tester inserted into the center comes out clean, about 1 hour and 20 minutes.
Let cool on a wire rack.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat the oven to 350F.
Line a baking sheet with parchment paper; set aside.
Whisk together the flours, salt, baking soda, and baking powder in a large bowl.
With a pastry blender or your fingertips, blend in the butter until it resembles small peas.
Add the buttermilk all at once; stir with a fork until the mixture holds together.
In the bowl, pat the dough into a dome-shaped loaf about 7 inches in diameter.
Lift out the dough; transfer to the lined sheet.
Lightly dust the top of the loaf with flour.
Cut a 3/4-inch-deep cross in the top, reaching almost all the way to the edges.
Bake, rotating the sheet halfway through, until deep golden brown and a cake tester inserted into the center comes out clean, about 1 hour and 20 minutes.
Let cool on a wire rack.