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Irish Soda Bread 2
4 cups all-purpose flour, plus additional flour for sprinkling onto dough
1/2 cup toasted wheat germ
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
1 tablespoon caraway seeds
3/4 cup currants, optional
1 3/4 to 2 cups low-fat cultured buttermilk
Yield: 2 loaves; 24 to 28 slices
Heat oven to 400 degrees. Stir flour, wheat germ, baking soda and salt in large bowl. Add butter and toss to coat with flour. With fingertips, blend butter into flour until mixture resembles coarse meal. Add caraway seeds and currants, if using; stir to combine. Stir in 1 3/4 cups buttermilk, adding more if necessary to moisten dough evenly. Do not overwork dough. Knead dough on floured surface with floured hands, 1 to 2 minutes, sprinkling with additional flour to prevent sticking. Divide dough in half. Place dough on baking sheet or jelly roll pan lighlty sprinkled with flour; pat dough out into two 5-inch rounds. Sprinkle rounds lightly with flour and spread out dough with fingers. Cut shallow X on top of each round with sharp knife. Bake bread until golden brown, about 35 minutes. To test for doneness, tap on bottom of loaf; it should sound hollow. Cool on rack.
Nutrition information per slice: Calories 115; Fat 4 g; Cholesterol 10 mg; Sodium 205 mg
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
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Frank's Recipes
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© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
