Irish Soda Bread

This low-sodium yeast bread has dried currants and raisins. Enjoy it toasted for breakfast or as a side dish for soups and salads.

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  • Makes: 16 servings
  • Serving Size: 1 slice
  • Makes: 1 loaf
  • Prep: 30 mins
  • Bake: 1 hr 325°F

Irish Soda Bread

Directions

  1. Preheat oven to 325 F. Lightly coat a 5x9-inch loaf pan with nonstick spray, then dust lightly with flour; set aside. In a large bowl, combine the 3 cups flour, sugar, baking soda, and baking powder. make a well in the center of the flour mixture; set aside.
  2. In a medium bowl, lightly beat the egg; add buttermilk and melted butter. Stir in currants, raisins, and caraway seed. Add egg mixture all at once to flour mixture. Stir just until moistened.
  3. Turn out dough onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Transfer dough to the prepared loaf pan.
  4. Bake on middle oven rack about 1 hour or until a wooden toothpick inserted near the center comes out clean. Cool completely on a wire rack. Can store covered on the countertop or in the refrigerator.

From the Test Kitchen

*

Choose Knudsen's or other lowfat, lowest-sodium buttermilk in your local store or use Bob's Red Mill Buttermilk Powder obtainable at bobsredmill.com (888/685-5988).

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Nutrition Facts (Irish Soda Bread)

  • Per serving:
  • 172 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 22 mg chol.,
  • 39 mg sodium,
  • 31 g carb.,
  • 1 g fiber,
  • 12 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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