Tuesday, March 13, 2012

Irish Soda Bread

The first time I had Irish Soda Bread was last St. Patrick’s Day and I thought it was so good. Everyone was telling me that I could buy it at our local grocery store, so off I went to get it. Well, apparently my grocery store’s bakery can’t keep it in stock. And not just during the St. Patrick’s Day season; they make it every day and it’s first come – first served. Fresh bread made every day and you can’t keep it on hand? Um, that just made me want it more!?

Here's a great healthier version. It was easy and delicious and a great accompaniment to our corned beef (post coming soon!). It was even great the next day, toasted with a little bit of butter. It's hearty with just a touch of sweetness.

Hope you enjoy it as much as we did!

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 tsp baking soda
4 tbsp sugar
1 tsp salt
1 1/2 cups 1% buttermilk (I didn’t have buttermilk, so I used 1% milk and added 1 ½ T of lemon juice)
¾ cup raisins
1 egg white (for egg wash)

Preheat oven to 375°. Mix the first 5 ingredients in a large bowl using a whisk. Slowly add buttermilk stirring with a wooden spoon until a soft dough forms.

Add raisins, and fold them in.

Knead the dough lightly on a sheet of wax paper or a floured surface for about 1 minute.
Form into a round, slightly flattened shape.
Place on a cookie sheet lined with parchment paper or nonstick spray. Brush the top of the bread with egg wash.

Bake about 35 minutes, until golden. Insert a toothpick into the bread to test for doneness; it should come out clean. Remove from oven and baking sheet and let it cool on a bakers rack for about 5-10 minutes before serving.

Serves 15 (2oz slice each)
Calories 130 / Carbs 27g / Fat 0g / Protein 3g / Fiber 2g / Sodium 136mg

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