Irish Soda Bread

Traditionally baked in iron pots or on griddles, this recipe relies on a long oven baking for its golden crunchy crust. Kids love to bake (and eat) Irish Soda Bread!

WHAT YOU NEED:

2-1/4 cups all purpose flour

1 cup whole wheat flour

1/3 cup plus 1 Tbsp. sugar, divided

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1/2 cup (1 stick) cold unsalted butter, cut into ½-inch pieces

1-1/3 cups lowfat buttermilk (OR: 1 Tbsp. white vinegar mixed with 1-1/4 cup milk)

1/2 cup currants or raisins

MAKING IT:

Heat oven to 350°F. Combine flours, 1/3 cup sugar, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or with your fingers until mixture is crumbly and no large chunks of butter remain.

Add buttermilk and currants; stir just until dry ingredients are moistened. Place dough on floured surface; knead a few times.

Shape dough into a ball; then flatten into a 2-1/2-inch-thick round. Place on a baking sheet lined with parchment (or sprayed with no-stick cooking spray). With a sharp knife, cut a 1/2-inch deep "X" in top of dough; sprinkle with remaining 1 Tbsp. sugar.

Bake 50-60 minutes or until golden brown. Remove bread from baking sheet to a wire rack; cool completely before cutting into slices.

NUTRITION:

Nutrition Information per serving (1/16 recipe): 180 Calories; 6g Total Fat; (4g Sat Fat; 0g Trans Fat); 15mg Cholesterol; 270mg Sodium; 28g Total Carb; 2g Fiber; 9g Total Sugars (includes 5g Added Sugars); 4g Protein

TIPS:

Irish Soda Bread can be stored at room temperature for about 2 days if well wrapped up. For longer storage, wrap and freeze for up to a month.