Brown and white soda breads are widely made in Ireland. Originally they were cooked in an iron bastible or pot oven beside the open fire. They are very fast to make and are best eaten fresh. Mix together the dry ingredients in a large bowl Make a well in the center and add most of the buttermilk. Working from the center, mix with your hands into a dough, adding more milk if necessary. The dough should be soft but not too sticky. Turn out onto a floured board and pat lightly into a round. Flatten slightly to about 2 inches thick and place on a baking sheet. Mark with a deep cross and bake in a preheated 450 degrees F oven for 15-20 minutes, ten reduce the heat to 400 degrees F and bake for a further 20-25 minutes or until the brad is cooked and sounds hollow when tapped. Note: to make a richer soda bread dough, add 1 ounce fine oatmeal, 1 egg, and 1 ounce butter to the mixture. *Darina found that American flour requires more buttermilk than the Irish flour shes used to working with. Depending on the flour you use, this recipe may require up to five or six cups of buttermilk--enough to make the bread dough just come together. Do not knead the dough too much. The Festive Food of Ireland by Darina Allen (copyright 1993 by Robert Rinehart). Recipe by: Good Morning America
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|Serving Size: 1 Serving (1188g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 174 (8%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 58mg||18 %|
|Sodium 637.3mg||22 %|
|Potassium 1938.6mg||51 %|
|Total Carbohydrate 391.1g||115 %|
|Dietary Fiber 15.4g||62 %|
|Sugars, other 375.7g|
|Protein 77.7g||111 %|
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Calories per serving: 2082
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