Eggless Low-Fat Irish Soda Bread
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Butter||2 Tablespoon, cold, cut into small pieces (unsalted)|
|Currants||1⁄2 Cup (8 tbs) (dried)|
|Caraway seeds||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs) (low fat)|
1 Preheat the oven to 350°F. Spray a baking sheet with nonstick spray and lightly dust with flour.
2 Combine the flour, sugar, baking powder, salt, and baking soda in a large bowl. With a pastry blender, cut in the butter until the mixture is crumbly. Stir in the currants and caraway seeds. Add the buttermilk and stir with a wooden spoon just until the dry ingredients are moistened. Knead the mixture in the bowl just until it forms dough, 5-6 times. Shape into a 6-inch circle and transfer to the baking sheet.
3 With a sharp knife, cut a 1/2-inch-deep X over the surface of the circle. Bake until golden brown and a toothpick inserted in the center comes out clean, 45-50 minutes. Let cool about 10 minutes and serve warm or cool completely on a rack. Cut into 12 wedges.