Free of eggs, sesame, peanuts, tree nuts, shellfish, soy
3 TBLSP softened butter
1 1/2 cups whole wheat flour
1 cup white flour
2 TBLSP honey
1 tsp baking soda
1 tsp baking powder
½ tsp salt
¾ cups milk
1 TBSP vinegar
Preheat oven to 375 F and grease a cookie sheet. Mix the milk and vinegar and let sit 10 minutes (forms homemade buttermilk). In a separate bowl, combine flours, baking soda, baking powder and salt. Cut the butter into the dry mix, then add the buttermilk, stirring until the dough pulls away from the sides of the bowl. Knead the dough with your hands until it is smooth. Form the dough into a round loaf and use a sharp knife to cut an “X” across the top of the loaf. The “X” should be approximately ½ inch deep. Bake the loaf for 35 to 45 minutes or until the top of dough is slightly hard and crispy.
Servings: 8 to 10 ($0.20/serving)
3 TBLSP softened butter
1 1/2 cups whole wheat flour
1 cup white flour
2 TBLSP honey
1 tsp baking soda
1 tsp baking powder
½ tsp salt
¾ cups milk
1 TBSP vinegar
Preheat oven to 375 F and grease a cookie sheet. Mix the milk and vinegar and let sit 10 minutes (forms homemade buttermilk). In a separate bowl, combine flours, baking soda, baking powder and salt. Cut the butter into the dry mix, then add the buttermilk, stirring until the dough pulls away from the sides of the bowl. Knead the dough with your hands until it is smooth. Form the dough into a round loaf and use a sharp knife to cut an “X” across the top of the loaf. The “X” should be approximately ½ inch deep. Bake the loaf for 35 to 45 minutes or until the top of dough is slightly hard and crispy.
Servings: 8 to 10 ($0.20/serving)
| irish_soda_bread.docx.pdf |
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