| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Irish | .cl, Breads | 1 | Loaf |
INGREDIENTS
| 2 3/4 | c | Unsifted all-purpose flour; (up to 3) |
| 1/4 | c | Sugar |
| 1 1/2 | ts | Baking soda |
| 1 | ts | Cream of tartar |
| 1 | ts | Salt |
| 1/4 | c | (1/2 stick) butter |
| 1/2 | c | Dried currants or dark seedless raisins |
| 1 3/4 | c | Buttermilk |
| 1 | tb | Butter; melted, (opt.) |
INSTRUCTIONS
Just a few recipes from Country Living I downloaded and wanted to share. 1. Heat oven to 400'F. Lightly grease an 8-inch springform pan. In large bowl, combine 2 3/4 C flour, the sugar, baking soda, cream of tartar, and salt. With pastry blender or 2 knives, cut in butter until coarse crumbs form. Fold in currants. 2. Add buttermilk and mix just until dry ingredients are moist- ened and a stiff dough forms. Stir in additional flour only if nec- essary to make dough manageable, being careful to not overmix. Press dough into greased pan; with knife, score top into 4 equal wedges. Brush top with melted butter, if desired. 3. Bake 20 minutes; reduce oven temperature to 350'F and bake 30 to 35 minutes longer or until top is golden brown and a toothpick inserted in the center comes out clean. Cool in pan 5 minutes; remove from pan and cool completely on wire rack before slicing. Soda bread is best the day it is baked. Nutrition information per serving-protein: 7 grams; fat: 6 grams; carbohydrate: 53 grams; fiber: 2 grams; sodium: 531 milligrams; cholesterol: 17 milligrams; calories: 300. Country Living/March/94 Scanned & fixed by DP & GG Posted to recipelu-digest Volume 01 Number 649 by GramWag@aol.com on Jan 31, 1998
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