RECIPE TITLE "Irish Soda Bread Recipe"
Source: Rustic European Breads,
Courtesy of Cooking.com
Makes one round, free form loaf
Classic Soda bread calls for nothing more than
soda to leaven the bread. We like the
results better when
we make this loaf in the
bread machine and use a teaspoon
or so of
yeast to boost the rise. The soda taste is
by the sweetness of currants and
the bite of caraway seeds.
Serve this bread
alongside corned beef and Colcannon for
a fine St. Patrick's Day celebration.
2 cups bread flour
1 cup whole-wheat flour
1/4 cup powdered buttermilk
2 tablespoon cornmeal
1 1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup water
1 large egg
2 tablespoon molasses
1 tablespoon honey
1 3/4 teaspoon bread machine yeast
3/4 cup currants
1 tablespoon caraway seeds
2 tablespoon butter
Combine flours, buttermilk, cornmeal, salt, baking soda, water, egg, molasses, honey, butter, and yeast in the bread machine pan and process on the dough setting. Add the currants and caraway seeds just before the final kneading. Remove from the pan, punch down, turn the bread machine pan over the dough, and let it rest for 15 minutes.
Cover a baking sheet with parchment paper. Punch the dough down, and form it into an 8-inch circle, slightly flattened. Place the disk on the parchment paper. Cover with plastic wrap and let it rise until nearly doubled in bulk, about 1 hour.
Preheat the oven to 375 degrees F. Place the rack in the middle of the oven. Cut a large X into the top of the dough with a razor blade. Bake for 15 minutes, then reduce the oven temperature to 350 degrees F and continue to bake for an additional 15 minutes, or until brown and done through. Serve warm. Store in plastic wrap.
Serving size = 1/12 loaf
Recipe reprinted by permission of Doubleday. All rights reserved.
| Nutrition Facts
Makes one round, free form loaf
Facts per Serving
Calories: 176 Fat: 3g Carbohydrates: 31g
Cholesterol: 25mg Sodium: 364mg Protein: 6g
Fiber: 3g % Cal. from Fat: 15% % Cal. from Carbs: 70%
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