*  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.
 [email protected] or [email protected]



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