I haven't found anything this bread isn't delicious with, but try it warmed with butter and honey for an extra special treat. My husband and I are not huge bread eaters but I made this 2 days ago for St. Patrick's Day and the loaf is nearly gone. I baked mine for 45 minutes because it was still a little doughy at 40, but followed the recipe exactly other than that. I can't get enough of it.
Irish Brown Bread
Norman A. Plate
This simple crusty brown quick bread is one of the most popular Irish bread recipes and gets its hearty flavor from whole wheat flour and rolled oats.
Yield: 1 loaf (about 1 3/4 lb.)
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Amount per serving
- Calories: 64
- Calories from fat: 13%
- Protein: 2.4g
- Fat: 0.9g
- Saturated fat: 0.4g
- Carbohydrate: 12g
- Fiber: 1.3g
- Sodium: 118mg
- Cholesterol: 2mg
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons cold butter or margarine
- 2 cups whole-wheat flour
- 1/4 cup regular or quick-cooking rolled oats
- 1 1/2 cups plain nonfat yogurt
- 1. In a bowl, mix all-purpose flour, sugar, baking powder, baking soda, and salt. With a pastry blender or 2 knives, cut in butter until mixture forms fine crumbs. Stir in whole-wheat flour and oats.
- 2. Add yogurt; stir gently. If mixture is too dry to hold together, stir in milk, 1 teaspoon at a time, just until dough holds together; it should not be sticky.
- 3. Turn dough onto a lightly floured board and knead gently 5 times to make a ball. Set on a lightly greased baking sheet. Pat into a 7-inch circle. With a floured knife, cut a large X on top of loaf.
- 4. Bake in a 375° oven until well browned, about 40 minutes. Cool on a rack. Serve warm or cool.
- Nutritional analysis per 1-oz. serving.
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