Irish Soda Bread Recipe
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This low-sodium yeast bread has dried currants and raisins. Enjoy it toasted for breakfast or as a side dish for soups and salads.
Ingredients
- Nonstick cooking spray
- 3 cups white unbleached bread flour or all-purpose flour
- 5 tablespoons granulated sugar
- 1 tablespoon Ener-G baking soda
- 1 tablespoon Featherweight baking powder
- 1 large egg
- 2 cups lowfat buttermilk (with less than 130 mg sodium per 1 cup)*
- 1/4 cup unsalted butter, melted
- 1/2 cup dried currants
- 1/2 cup seedless golden raisins, not packed
- 1 tablespoon caraway seeds
- 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.
- 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.
- 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.
- 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.
- Calories 172, Total Fat 4 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 22 mg, Sodium 39 mg, Carbohydrate 31 g, Total Sugar 12 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 43%, Iron 8%.
- Percent Daily Values are based on a 2,000 calorie diet
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