Baking soda was the boon to home-bakers in the late eighteenth century. No more yeast! Irish soda bread celebrates this quick-and-easy heartiness: here's a raisin-and-caraway studded loaf with no fuss and big taste.
Ingredients
3/4 cup low-fat buttermilk 2 tablespoons canola oil 1 cup plus 1 teaspoon all-purpose flour, separated 1 cup whole-wheat flour 1/3 cup golden raisins 4 teaspoons caraway seeds 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt Nonstick cooking spray
Instructions 1. Position a rack in the center of the oven and preheat the oven to 325°F.
2. Whisk the buttermilk and oil in a medium bowl; set aside.
3. Whisk 1 cup all-purpose flour, the whole-wheat flour, raisins, caraway seeds, baking soda, baking powder and salt in a large bowl. Stir in the buttermilk mixture with a wooden spoon until thoroughly moistened.
4. Dust a clean, dry work surface with the remaining 1 teaspoon flour. Turn the dough out onto work surface and knead for 30 seconds, just until it coheres. Shape into a round loaf about 6 inches in diameter and 1 inch high. Use a sharp knife or a new razor blade to cut an "x" about 1/2 inch deep in the top of the loaf.
5. Lightly spray a baking sheet with nonstick spray, place the loaf on it, and bake until lightly browned and crusty, about 45 minutes. Transfer to a wire rack to cool for at least 15 minutes before slicing.
Serving size: 1 slice (1/8 loaf) POINTSŪ value per serving: 3
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
