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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaves 709g Recipe makes 2 loaves) |
||
| Calories 1551 | ||
| Calories from Fat 57 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 12mg | 4% | |
| Sodium 3114mg | 129% | |
| Potassium 864mg | 24% | |
| Total Carbohydrate 317.1g | 105% | |
| Dietary Fiber 10.2g | 40% | |
| Sugars 19.9g | ||
| Protein 48.9g | 97% | |
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Irish Soda Bread
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2 loaves
Ingredients
- 6 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 3 tablespoons cornstarch
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 1/2 cups buttermilk
Directions
1
Preheat oven to 375 degrees.2
Add all of the dry ingredients in a large bowl and mix well.3
Add all of buttermilk at once and stir until soft dough forms.4
It might be a little lumpy, but don't worry about it at this point. Pour contents of bowl out onto the counter and knead for a minute or so until blended.5
Divide dough into two portions and shape each portion into a round loaf, with lightly flattened tops.6
Put loaves on large ungreased baking sheet, preferably the nonstick kind.7
Sprinkle some additional flour on top of each loaf and with a sharp knife, cut a cross in two slashes across the top of each loaf.8
Let the loaves sit for 10 minutes and bake for 40 minutes, or until golden brown.9
Makes 2 loaves.
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- Course > Breads > Quick Breads
- Cuisine > European > Western > Irish
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
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Featured Reviews for This Recipe
From: Carol Ryann Parker
On Oct 23, 2008
I've been making this recipe since I found it this past March and it's gotten rave reviews, including from a friend of mine who said it was as goor or better than teh soda bread she had on her trip to Ireland. It's an all around huge hit!!
From: -Sylvie-
On Jan 23, 2006
This was so easy to make and I could hardly wait for it to be cool enough to slice! I had it with butter and home-made strawberry & rhubarb jam. Lovely! I used 50/50 plain and stoneground wholemeal flour as I prefer brown soda bread. I guess the wholemeal flour was the reason that I had to use additional buttermilk to bind it all together (about 1/4 cup). I'll defenitely be making this again! UPDATE I have finaly tried the recipe as it is written because I was out of wholemeal flour and just wanted to add, that it's still a great tasting soda bread, that I just can't stop eating!
From: Chef #570804 Halifax Liz
On May 4, 2008
Sorry,but I have to agree with one of the reviewers that this bread is dry. I have been making Irish soda bread since I was a pre teen (which Ilearned from my mother). If you omit the corntarch and add 4 tbls. of butter I think you will see a differnce. Good luck.
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