It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Dark Irish Soda Bread
- add review
- #106824
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 cups flour, unbleached
2 cups whole wheat flour
2 tablespoons brown sugar, packed
2 teaspoons baking soda
1 tablespoon baking powder
2 1/4 cups buttermilk
directions
Preheat oven to 400 degrees F.
Add all of the dry ingredients in a large bowl and mix very well. Be careful to break up any lumps of brown sugar. Pour all of the buttermilk into the bowl at once and stir, using a wooden spoon, just until a soft dough is formed. Do not try to make it smooth at this point.
Pour the contents of the bowl out onto a plastic counter and knead for a minute or so until everything comes together.
Divide the dough into two portions and shape each into a round loaf, pressing the top down a bit to just barely flatten it.
Place the loaves on a large ungreased baking sheet. Use nonstick or parchment paper if you like. Sprinkle some additional white flour on top of each loaf and, using a sharp paring knife, make cross marks in slashes on the top of each.
Allow loaves to rest for 10 minutes and then bake on the middle rack of oven for 35 to 40 minutes or until lightly browned and crunchy. Cool on racks.
added by
HappyCook80
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
October 5, 2010
Having recently returned from a holiday to Ireland I wanted to replicate the delicious soda bread that is a feature of every home and restaurant there. With a multitude of recipes to choose from I settled on this one, and I'm very pleased I did. So easy to make and it has so much flavour. I can't guarantee how long it will last but I can say it survived for 3 days very well, that being the longest we could go without devouring more with lashings of locally gathered honey!