 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Caraway seeds and currants add an interesting texture and a bit of sweetness to this traditional soda bread recipe. Since soda bread is low in fat and quite dense in texture, it doesn't keep very long. Serve it warm from the oven and freeze the leftovers. Adapted from the American Diabetes Association. all-purpose flour, baking soda, sugar, salt, margarine, currants, orange zest, caraway seeds, lowfat milk, vinegar cvt Ingredients:
2 cup all-purpose flour, plus |
2 tablespoons of flour |
2 tsp baking soda |
2 tsp sugar |
1 tsp salt |
2 tbsp margarine |
1/2 cup dried currants |
1 tbsp orange zest |
2 tsp caraway seeds |
3/4 cup lowfat milk |
1 tbsp vinegar |
Directions:
1. Preheat the oven to 375 degrees F. Prepare an 8-inch diameter round cake pan with nonstick pan spray.
2. Sift 2 cups of the flour, the baking soda, sugar, and salt into a large bowl. Cut in the margarine with a pastry blender until the mixture resembles coarse cornmeal. Add the currants, orange zest, and caraway seeds if desired. Set aside.
3. Combine the milk and vinegar; add 1/2 of the milk mixture and stir only until blended.
4. Turn the dough onto a surface sprinkled with remaining 2 tablespoons flour. Knead about 10 times and shape into a round loaf. Place in the prepared pan.
5. Bake for 30 to 35 minutes. Remove from the oven and cool on a wire rack. Cut into 8 wedges.
|
|