Food recipes
Soda Bread #2 - Whole Wheat
Soda Bread #2 - Whole Wheat Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table butter, without sa...
Soda Bread #2 - Whole Wheat
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Heat oven to 350F (180C).
Grease a large cast-iron skillet or baking sheet.
In a large bowl, mix 4 cups flour with the baking powder, baking soda, and salt.
Add butter and rub it into the flour by scooping up handfuls of the mixture and rubbing it between the palms of your hands until pieces of butter are no longer visible.
Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough.
Sprinkle about 1/4 cup of remaining flour on a board.
Turn out dough and knead lightly for about 1 minute, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter.
Put loaf, smooth side up, in prepared pan and cut a deep cross in it, slicing three-fourths of the way through the dough.
Bake 55 to 60 minutes, or until loaf sounds hollow when tapped on the bottom.
Cool on a wire rack.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Heat oven to 350F (180C).
Grease a large cast-iron skillet or baking sheet.
In a large bowl, mix 4 cups flour with the baking powder, baking soda, and salt.
Add butter and rub it into the flour by scooping up handfuls of the mixture and rubbing it between the palms of your hands until pieces of butter are no longer visible.
Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough.
Sprinkle about 1/4 cup of remaining flour on a board.
Turn out dough and knead lightly for about 1 minute, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter.
Put loaf, smooth side up, in prepared pan and cut a deep cross in it, slicing three-fourths of the way through the dough.
Bake 55 to 60 minutes, or until loaf sounds hollow when tapped on the bottom.
Cool on a wire rack.