The South Beach Gourmet

Recipes for the South Beach Diet

Tuesday, August 01, 2006

Irish Soda Bread, P2

1.75 c. white WW flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 to 1/2 c. splenda + 1 T SF maple syrup (to make brown sugar substitute) [depends on sweetness preference]
3 T. chilled SB-friendly butter margarine, cut in slices [I use Smartbalance light or 1/2 fat butter]
1/3 c. dried unsweetened cherries or diced dried apples or dried apricots, tossed & nuked for 30 sec. with 1 teas. splenda, then coated with 1 teas. white WW flour [if you are not particularly strict, use raisins]
2 T caraway seeds
2/3 c. LF or FF buttermilk (to make buttermilk, see below)
1 egg

Preheat oven to 375 degrees.

In bowl stir together flour, baking powder, baking soda, salt and splenda. Put margarine slices on top of flour mixture. Using a pastry blender or sharp knife, "cut in" margarine until mixture is crumbly. Add cherries and caraway seeds to mixture. Measure 2/3 cup buttermilk. Add egg to buttermilk; beat together. Slowly add liquid to dry ingredients, stirring all the while. Stir well. [if mixture is too liquidy, add 1 teas of WW flour at a time until dough firms up]

Using hands, knead the dough in the mixing bowl. Place in a greased round pan (or form into a rectangle and place in a greased loaf pan). Press down gently on dough so it will fill the pan.

Use sharp knife to cut a cross over the top of the bread (supposed to prevent cracking). Coat the top of the loaf with 1 tablespoon milk for color and shine (may also use egg white). Bake 35 to 40 minutes. Makes 10-12 slices.

To make buttermilk: Place 1 teas. white vinegar in a measuring cup. Add enough milk for 2/3 cup. Stir. Let stand 10 minutes or until thickened.


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