White Soda Bread With Variations
Recipe: #18794
May 03, 2015
Categories: Breads, Irish, Sunday Dinner, Thanksgiving, Oven Bake, Low Fat, No Eggs Vegetarian, Quick Breads, Water, Flour, Herbs, Kosher Dairy, more
"A basic, traditional soda bread with two untraditional variations. You can mix this up in the time it takes the oven to preheat. Adapted from The Ballymaloe Bread Book."
Original is 12 servings
Ingredients
- BASIC BREAD
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- HERB BREAD ADDITIONS
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- ROSEMARY & SUN-DRIED TOMATO ADDITIONS
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Nutritional
- Serving Size: 1 (77.8 g)
- Calories 162.3
- Total Fat - 1.6 g
- Saturated Fat - 0.8 g
- Cholesterol - 3.9 mg
- Sodium - 339.4 mg
- Total Carbohydrate - 31.1 g
- Dietary Fiber - 1.1 g
- Sugars - 1.9 g
- Protein - 5.1 g
- Calcium - 49.6 mg
- Iron - 0.5 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 450°F.
Step 2
Sift the flour, baking soda and salt together into a mixing bowl.
Step 3
Make a well in the center.
Step 4
Pour in most of the buttermilk.
Step 5
Stir just until all ingredients are incorporated. The dough should be soft but not sticky. Add the remaining buttermilk if it seems dry.
Step 6
Turn the dough out onto a lightly floured surface.
Step 7
Roll it around a little to make it neater. Don't knead.
Step 8
Pat dough into a round loaf about 2" high.
Step 9
Place on a lightly floured baking sheet.
Step 10
Using a sharp knife, cut a deep cross in the center of the dough.
Step 11
Irish folklore insists that you must now prick each section of the dough with your knife, to let the Little People out (what they're doing in your bread in the first place, I can't imagine).
Step 12
Bake 10 minutes.
Step 13
Reduce heat to 400°F and bake until loaf is browned and sounds hollow when tapped, about 25 minutes more.
Step 14
For the variations, stir in the additional ingredients before adding the buttermilk.
Tips
No special items needed.
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