| 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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