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Print This Irish Soda Bread Recipe

Irish Soda Bread Recipe

Irish Soda Bread Sliced

This Irish Soda bread was so easy to fix, it's amazing. Like cooking up a giant biscuit. Throw it all together and pop it in the oven for 45 minutes and you have a truly delicious loaf a bread. Serve this up with Corned Beef and Cabbage and our refreshing green smoothie for a wonderful Irish themed dinner.
4 cups all-purpose flour
4 tablespoons sugar
1 teaspoon baking soda
1 and 1/2 teaspoons salt
4 tablespoons cold unsalted butter, cut into 1/2 inch chunks
1 & 3/4 cups cold buttermilk
1 large egg
1 teaspoon anise seed
1 cup of raisins or craisins

Oven Temp: 375°
Recipe Cooking Time:
Pan Type: sheet pan

Irish Soda Bread Directions

Preheat the oven, line pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in a large bowl of an electric mixer or food processor. Add butter and mix on low until thoroughly mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and anise seeds together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Roll the raisins together with about 1 tablespoon of flour, add and mix into the bread dough.
Place the dough onto a floured surface and knead into a round loaf, place on baking sheet, lined with parchment paper and cut an X into the top of loaf.
Bake in preheated oven for allotted time or until cake tester comes out clean.
Tapping on the top of the loaf, should yield a hollow sound.

Serve the Irish Soda Bread warm with our Beef Brisket and Cabbage.

Recipe Yields: 1 loaf, 10 - 12 servings

Nutritional Facts
Serving Size 134 g
Amount Per Serving Calories 270
Calories from Fat 48
Total Fat 5.3g 8%
Saturated Fat 3.0g 15%
Cholesterol 28mg 9%
Sodium 500mg 21%
Potassium 245mg 7%
Total Carbohydrates 48.7g 16%
Dietary Fiber 1.6g 6%
Sugars 14.5g
Protein 7.5g
Vitamin A 3% Vitamin C 2% Calcium 9% Iron 13%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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