* Exported from MasterCook *
Bread, Thyme Herbed Soda
Recipe By :Clodagh McKenna
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 cups whole-wheat flour
3 2/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 Pinch sea salt
1 tablespoon finely chopped fresh thyme
2 1/2 cups buttermilk -- (can use regular milk if you
prefer), plus
3 tablespoons buttermilk -- for brushing the loaf
Irish
Heat the oven to 425F. Flour a baking sheet and set it aside.
Sift the flours, followed by the baking soda, into a large mixing
bowl. Add a pinch of salt and the thyme. Mix together with clean hands.
Make a well in the center of the flour mixture and slowly pour 2 1/2
cups buttermilk into the well. Use your free hand to mix the flour
into the buttermilk -- try to spread your fingers far apart. Make
sure there are no dry patches and that the dough is completely wet.
Flour your hands and shape the dough into a round. Place on the
floured baking sheet. Flour a large knife and cut the shape of a
cross into the top of the dough, two-thirds of the way through, and
then stab every quarter with the knife. Using a pastry brush, brush
the bread with the remaining buttermilk.
Bake in the oven for about 25 minutes, then turn the bread over and
bake for another 5 minutes. To test whether the loaf is cooked, tap
the bottom with your knuckles -- it should sound hollow.
Cool on a wire rack before serving. The soda bread will keep for 3 to
4 days in an airtight container.
Makes 1 loaf
NOTE: McKenna adds fresh thyme to her bread. The herb, she says,
"adds a light floral aroma, but it's a delicate flavor. You can also
substitute rosemary, 1 teaspoon ground fennel seeds or 1/3 cup raisins.
Source:
"Clodagh's Irish Kitchen"
S(Internet Address):
http://www.mercurynews.com/eat-drink-play/ci_29589596/build-better-irish-soda-bread-st-patricks-day
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 327 Calories; 2g Fat (4.8%
calories from fat); 12g Protein; 67g Carbohydrate; 6g Dietary Fiber;
2mg Cholesterol; 273mg Sodium. Exchanges: 4 Grain(Starch); 1/2
Non-Fat Milk; 0 Fat.
NOTES : 2016 - 0326