Helen doyle's irish soda bread
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | All-purpose flour |
| 1 | cup | Raisins |
| ¼ | cup | Sugar |
| 1 | tablespoon | Caraway seeds |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| 1½ | cup | Nonfat buttermilk |
| Vegetable cooking spray | ||
Directions
Coat an 8-inch round cakepan with vegetable cooking spray. In a large bowl, combine the flour, raisins, sugar, caraway seeds, baking powder, salt and baking soda; stir well. Add the buttermilk and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead gently 3 or 4 times. Pat the dough into the prepared cakepan. Bake at 350F for 45 minutes or until a wooden pick inserted into the center comes out clean and the bread is golden.
Let cool in the pan for 15 minutes, then loosen the edge of the bread with a knife. Remove the bread from the pan and cool on a wire rack.
Cut into wedges. Makes 12 servings. Calories 171 (3% from Fat); Protein 4⅗ g; Fat ⅗ g (Sat ⅕ g, Mono ⅒ g, Poly ⅕ g); Carbohydrate 37⅗ g; Fiber 1½ g; Cholesterol 1 mg; Iron 1.7 mg; Sodium 264 mg; Calcium 81 mg. [Kevin Doyle; Homewood, Alabama] [Cooking Light; January/February 1995] Posted by Fred Peters.
Submitted By FRED PETERS On 01-22-95