Food recipes
Irish Soda Bread
Irish Soda Bread Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda salt, table sugars, granulated spices, caraway seed raisins, seeded milk, buttermilk, fluid, cultured, lowfat but...
Irish Soda Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, granulated
spices, caraway seed
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
Directions:
Preheat oven to 375F.
Butter and flour a large baking sheet, knocking off excess flour.
Sift together 4 cups flour, baking soda, and salt into a large bowl and stir in sugar, caraway, and raisins.
Add buttermilk and stir just until dough is evenly moistened but still lumpy.
Transfer dough to a well-floured surface and gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.
Halve dough and form into 2 balls.
Pat out each ball into a domed 6-inch round on baking sheet.
Cut a 1/2-inch-deep X on top of each loaf with a sharp knife, then brush loaves with butter.
Bake in middle of oven until golden brown and bottoms sound hollow when tapped, 35 to 40 minutes.
Transfer loaves to racks to cool completely.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, granulated
spices, caraway seed
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
Directions:
Preheat oven to 375F.
Butter and flour a large baking sheet, knocking off excess flour.
Sift together 4 cups flour, baking soda, and salt into a large bowl and stir in sugar, caraway, and raisins.
Add buttermilk and stir just until dough is evenly moistened but still lumpy.
Transfer dough to a well-floured surface and gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.
Halve dough and form into 2 balls.
Pat out each ball into a domed 6-inch round on baking sheet.
Cut a 1/2-inch-deep X on top of each loaf with a sharp knife, then brush loaves with butter.
Bake in middle of oven until golden brown and bottoms sound hollow when tapped, 35 to 40 minutes.
Transfer loaves to racks to cool completely.