can I add a recipe for Irish Soda Bread? Modified from allrecipes.com
1.75 c. white WW flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
5 T. splenda + 1 teas. SF maple syrup (to make brown sugar substitute)
3 T. chilled SB-friendly margarine, cut in slices
1/3 c. dried unsweetened cherries or dried apples, tossed & nuked for 30 sec. with 1 teas. splenda, then coated with 1 teas. white WW flour
2 tbsp. caraway seeds
1 c. LF or FF buttermilk (to make buttermilk, see below)
Preheat oven to 375 degrees.
In bowl stir together flour, baking powder, baking soda, salt and splenda. Put margarine slices on top of flour mixture. Using a pastry blender or sharp knife, "cut in" margarine until mixture is crumbly. Add cherries and caraway seeds to mixture. Measure 2/3 cup buttermilk. Add egg to buttermilk; beat together. Slowly add liquid to dry ingredients, stirring all the while. Stir well. [if mixture is too liquidy, add 1 teas of WW flour at a time until dough firms up]
Using hands, knead the dough in the mixing bowl. Place in a greased round pan (or form into a rectangle and place in a greased loaf pan). Press down gently on dough so it will fill the pan.
Use sharp knife to cut a cross over the top of the bread (supposed to prevent cracking). Coat the top of the loaf with 1 tablespoon milk for color and shine (may also use egg white). Bake 35 to 40 minutes. Makes 10-12 slices.
To make buttermilk: Place 1 teas. white vinegar in a measuring cup. Add enough milk for 2/3 cup. Stir. Let stand 10 minutes or until thickened.
Last edited by pb&j
on Tue Mar 07, 2006 2:16 pm, edited 1 time in total.