Irish Soda Bread With Herbs

* Exported from MasterCook *

IRISH SODA BREAD WITH HERBS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Quick bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Sue Woodward
FROM: THE TRELLIS COOKBOOK
4 c Plus 1 tbsp bread flour
1 tb Fresh dill -- chopped
1 tb Fresh tarragon -- chopped
1 tb Fresh thyme -- chopped
1 t Baking powder
1 t Salt
1/2 ts Baking soda
1 1/2 c Buttermilk
1/4 c Vegetable oil
1 Egg yolk
1 tb -- water
VARIATIONS:
SCALLION SODA BREAD:
1/4 c Scallions -- thinly sliced,
-instead of herbs
RAISIN SODA BREAD:
1/3 c Raisins -- instead of herbs
CARAWAY SEED SODA BREAD
2 tb Caraway seeds -- instead of
-herbs

Preheat the oven to 325 degrees F. In the bowl of an
electric mixer fitted with a paddle, combine 4 cups
flour, the chopped herbs, baking powder, salt, and
baking soda (breaking up any lumps). Mix on low speed
for 2 minutes. Place the buttermilk and vegetable oil
in a stainless steel bowl and whisk gently to combine.
Gradually add the buttermilk mixture to the combined
dry ingredients while mixing on low speed and continue
to mix until the dough forms a ball, 30 to 40 seconds.
Scrape the dough away from the paddle and turn the
dough ball over. Mix on low speed for an additional 30
seconds.

Flour a clean, dry surface with the remaining tbsp
flour. Transfer the dough ball to the floured surface
and knead with the heels of your hands until smooth.
Form the dough into a round loaf. Pinch a small
handful of dough and gently twist, being careful not
to tear the dough from the loaf. Place the loaf,
pinched side down, on a baking sheet lined with
parchment paper.

Whisk the egg yolk with 1 tbsp water, then lightly
brush the mixture over the top of the loaf. Score the
loaf by cutting a 1/4" deep "X" into the top. Bake
the loaf in the preheated oven for 50 to 55 minutes.
The bread is done if a hollow sound is heard when the
bottom is tapped with your finger. Allow the bread to
cool to room temp before slicing.

Notes - the dough must be kneaded vigorously by hand;
this should take about 2 minutes. Pinching and
twisting the loaf to form a base will give the
finished bread a tighter and taller shape. This
procedure is not necessary; however, the finished loaf
will be much flatter if the base is not pinched and
twisted as suggested. Rather than using dried herbs,
if fresh herbs are not available, use an equivalent
amount of chopped spinach. Author - Marcel Desaulniers

From the MM database of Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com



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