Helen doyle's irish soda bread

12 servings

Ingredients

Quantity Ingredient
3 cups All-purpose flour
1 cup Raisins
¼ cup Sugar
1 tablespoon Caraway seeds
2 teaspoons Baking powder
1 teaspoon Salt
½ teaspoon Baking soda
1½ cup Nonfat buttermilk
Vegetable cooking spray

Directions

Coat an 8-inch round cakepan with vegetable cooking spray. In a large bowl, combine the flour, raisins, sugar, caraway seeds, baking powder, salt and baking soda; stir well. Add the buttermilk and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead gently 3 or 4 times. Pat the dough into the prepared cakepan. Bake at 350F for 45 minutes or until a wooden pick inserted into the center comes out clean and the bread is golden.

Let cool in the pan for 15 minutes, then loosen the edge of the bread with a knife. Remove the bread from the pan and cool on a wire rack.

Cut into wedges. Makes 12 servings. Calories 171 (3% from Fat); Protein 4⅗ g; Fat ⅗ g (Sat ⅕ g, Mono ⅒ g, Poly ⅕ g); Carbohydrate 37⅗ g; Fiber 1½ g; Cholesterol 1 mg; Iron 1.7 mg; Sodium 264 mg; Calcium 81 mg. [Kevin Doyle; Homewood, Alabama] [Cooking Light; January/February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-22-95

Related recipes