Food recipes
Soda Bread
Soda Bread Ingredients: wheat flour, white, all-purpose, unenriched sugars, brown leavening agents, baking soda salt, table butter, without salt spices, caraway seed milk, buttermilk, fluid, cultured, lowfat raisins,...
Soda Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
salt, table
butter, without salt
spices, caraway seed
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded
Directions:
Preheat the oven to 350 degrees F. Arrange the oven rack to the middle row.
Line a baking sheet with parchment paper.
Add the flour, sugar, baking soda and salt to a large bowl and whisk to blend.
Toss in the butter and cut in using a fork until it looks like little pebbles.
Add in the caraway seeds, 1 1/4 cup buttermilk and the raisins and stir until it looks like a dry biscuit dough.
Knead for 1 minute or so until the dough comes together.
Form into a 7-inch diameter round ball and place on the prepared baking sheet.
Brush the round with the remaining buttermilk, and then score an X on the top of the round using a sharp knife.
Bake until golden brown and when a wooden skewer inserted into the center of the loaf comes out clean, about 1 hour 10 minutes.
Let cool on a wire rack before slicing.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
salt, table
butter, without salt
spices, caraway seed
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded
Directions:
Preheat the oven to 350 degrees F. Arrange the oven rack to the middle row.
Line a baking sheet with parchment paper.
Add the flour, sugar, baking soda and salt to a large bowl and whisk to blend.
Toss in the butter and cut in using a fork until it looks like little pebbles.
Add in the caraway seeds, 1 1/4 cup buttermilk and the raisins and stir until it looks like a dry biscuit dough.
Knead for 1 minute or so until the dough comes together.
Form into a 7-inch diameter round ball and place on the prepared baking sheet.
Brush the round with the remaining buttermilk, and then score an X on the top of the round using a sharp knife.
Bake until golden brown and when a wooden skewer inserted into the center of the loaf comes out clean, about 1 hour 10 minutes.
Let cool on a wire rack before slicing.