Soda bread is a quick bread that is leavened when baking soda is activated by an acidic ingredient--usually buttermilk. This is a hearty loaf perfect for soup.

Recipe by Cooking Light November 2000

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Yield:
2 loaves, 10 servings per loaf (serving size: 1 slice)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 6 ingredients (all-purpose flour through aniseed) in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. (Flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.) Make a well in center of mixture. Combine buttermilk and next 5 ingredients (buttermilk through oil) in a bowl; add to flour mixture. Stir just until moist (dough will be sticky).

  • Turn dough out onto a lightly floured surface; knead lightly for 1 minute with floured hands. Divide dough in half; shape each half into a 6 x 4-inch oval loaf. Place loaves on a baking sheet coated with cooking spray and sprinkled with cornmeal. Make 1 lengthwise cut 3/4-inch-deep across the top of each loaf using a sharp knife. Brush loaves with 2 teaspoons milk. Bake at 375° for 30 minutes. Reduce oven temperature to 350° (do not remove bread from oven); bake an additional 25 minutes or until loaves are browned on the bottom and sound hollow when tapped. Remove loaves from pan, and cool completely on a wire rack.

Nutrition Facts

139 calories; calories from fat 26%; fat 4g; saturated fat 2.1g; mono fat 1.1g; poly fat 0.6g; protein 2.9g; carbohydrates 23.2g; fiber 1.2g; cholesterol 8mg; iron 1.2mg; sodium 248mg; calcium 36mg.
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