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Irish Soda Bread, Kim's
number of servings: 16

Traditional Irish soda bread can be made with an assortment of mix-ins such as dried fruit and nuts. We left it plain for fewer calories. However, a few tablespoons of raisins adds a lovely touch.

2¾ cup all purpose flour
1 cup whole wheat whole grain flour
½ cup Whey Low Granular
8 tsp caraway seed
1 tsp salt
1 tsp baking soda
2 tbsp light butter
¼ cup egg substitute
1¾ cup fat free buttermilk
Without Yeast Savory
Dietary Restrictions : Kosher, Vegetarian

Preheat oven to 425º. Whisk together flour, whole wheat flour, Whey Low Granular Sugar, caraway, salt and baking soda in a large mixing bowl. Using a pastry cutter or two large knives (can also use your hands), work butter into flour mixture until it resembles coarse meal, then stir in raisins.

Make a well in the center of the flour mixture. Add egg substitute and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead!

Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky and quite shaggy. You will want to work it just enough so that it comes together. If you over-knead the dough, the bread will end up tough.

Transfer dough to a large, slightly greased cast-iron skillet or a baking sheet. Using a serrated knife, score top of dough about an inch or so deep in an X shape. The purpose of the scoring is to help heat get to the center of the dough as it cooks.

Transfer to the oven and bake until bread is golden brown and the bottom sounds hollow when tapped, about 35-40 minutes. Check for doneness by inserting a long, thin skewer into the center. If it comes out clean, it's done.

Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve.

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