This quick soda bread is best eaten the day it's made--try it with butter and jam for extra flavor. Traditional Irish soda bread made with wheat flour requires a very light touch to avoid developing the gluten, which would make the bread tough. However this dough, which is made with gluten-free flour, should be beaten thoroughly. A stand mixer is perfect for the job. Source: EatingWell.com, February 2018

Carolyn Casner
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Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • Whisk buttermilk, egg and 3 tablespoons melted butter in a medium bowl.

  • Place flour, baking powder, baking soda and salt in a stand mixer fitted with paddle attachment. Mix on low speed to combine. Increase speed to medium and slowly add the buttermilk mixture until a soft dough forms. Let the dough rest for 10 minutes.

  • Brush the remaining 1 tablespoon butter over the base and partway up the sides of an 8-inch cast-iron skillet. Dust hands with flour and form the dough into a ball. Press the dough into the prepared pan. Use a sharp knife to score a deep "X" in the top of the dough.

  • Bake until lightly browned and hollow-sounding when tapped on the bottom, 30 to 40 minutes. Remove from the pan and let cool on a rack for at least 30 minutes.

Nutrition Facts

159 calories; 6.3 g total fat; 29 mg cholesterol; 370 mg sodium. 23.7 g carbohydrates; 4.6 g protein; Full Nutrition

Reviews (1)

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Rating: 5 stars
04/01/2018
Really easy-to-make recipe. I used Greek yoghurt instead of buttermilk and it worked just fine. Read More