EASY HOMEMADE SODA BREAD
Skip the store-bought bread in favor of a quick and easy recipe for homemade soda bread that comes together in 10 minutes.
Provided by Kelly Senyei
Time 50m
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F.
- In a large bowl, whisk together the flour, baking soda, salt and caraway seeds. Add the buttermilk and melted butter and stir just until the dough is cohesive but still lumpy.
- Transfer the dough onto a well-floured work surface then gently knead the dough about 8 times until it is slightly less sticky. (See Kelly's Note.) Form the dough into a 6-inch domed round then place it on an ungreased, nonstick baking sheet. Cut a large, 1/2-inch deep "X" across the top then dust the top with 2 teaspoons flour.
- Bake the bread until it is golden brown, 35 to 40 minutes. Transfer the loaf to a cooling rack to cool completely then slice and serve.
Nutrition Facts : Calories 1280 kcal, Carbohydrate 206 g, Protein 35 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 87 mg, Sodium 2245 mg, Fiber 9 g, Sugar 12 g, ServingSize 1 serving
CLUB SODA QUICK BREAD RECIPE - (4.3/5)
Provided by Pattywak
Number Of Ingredients 7
Steps:
- Combine all the dry ingredients and combine well. Make sure the baking-powder mixes with everything else well. Now pour 2 cups of cub soda. Measure carefully, trying not to let it froth up. It'll froth up the moment you add it to the flour mixture. Combine everything well. Fold the dough into a greased loaf pan. sprinkle some more flax seeds and sesame seeds on top. Bake at 200 degree C for 45-50 minutes till the toothpick inserted in the center comes out clean. Wait for the loaf to cool down a bit before you cut into it
EASY SODA BREAD
Want a simple bread recipe? This soda bread requires no kneading or proving, is yeast-free and takes mere minutes to prepare. Above all, it's delicious
Provided by Emma Freud
Categories Side dish, Snack
Time 45m
Yield Cuts into 10 slices
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together the flour, salt and bicarb in a bowl. And if you'd like rosemary bread, add the chopped rosemary too.
- Mix together the milk and lemon juice in a jug, and wait for a minute as it magically turns into buttermilk. Then stir in the honey, and simply pour it into the flour mixture. Stir it with a knife for a minute until the whole thing comes together into a sticky dough.
- Tip onto a floured work surface and shape it into a ball.
- Put the ball on a floured baking tray and, using a sharp knife, make a deep cross on top.
- Put in the oven and bake for 40 mins.
- Cool on a wire rack until warm, then slice and serve.
Nutrition Facts : Calories 207 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 1.3 milligram of sodium
QUICK INJERA
Injera is eaten every day in Ethiopian homes and takes the place of utensils. This spongy, slightly sour pancake uses rye instead of teff for similar effect and can be used to scoop up stews, salads and sides. Serve the injera with our Red Lentils (Misr Wat), Chicken Stew (Doro Wat), Braised Cabbage, Carrots and Potatoes and Braised Beef with Peppers (Zilzil Tibs) for a mouthwatering Ethiopian feast.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 12 injera
Number Of Ingredients 7
Steps:
- 1. Put the all-purpose flour, rye flour, baking powder and salt in a food processor and pulse until blended. Pour the club soda into a measuring cup and add the vinegar. Pour the liquid into the processor as it is running and mix until the batter is very smooth. Let sit for 10 minutes.
- 2. Heat a 10-inch nonstick skillet over medium heat. Spray the skillet with a thin coating of nonstick spray. Make the injera the way you make a crepe: Remove the skillet from the heat and tilt the edge farther from you down toward the floor. Pour 1/3 cup of the batter in a pool slightly off-center further from you, and then quickly swirl the pan so that the batter covers the entire surface. Place the pan back on the heat, cover with a lid and cook until the edges start pulling from the pan and the top is shiny and slightly dry, 90 seconds to 2 minutes. Peel the injera from the pan and transfer to a plate, top-side up. Serve cool.
QUICK IRISH SODA BREAD
Each bite of this traditional loaf is dotted with raisins. My family considers this my "best ever" bread recipe. I hope you agree.
Provided by Taste of Home
Time 35m
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Stir in buttermilk just until moistened. Fold in raisins. , Knead on a floured surface for 8-10 times. Shape into a 7-in. round loaf; place on a greased baking sheet. With a sharp knife, cut a 1/4-in.-deep cross on top of the loaf. , Bake at 375° for 25-35 minutes or until golden brown. Remove from pan to a wire rack. Brush with additional butter. Cool. Dust with additional flour.
Nutrition Facts : Calories 135 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 288mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
INJERA
This soft, spongy flat bread is used instead of utensils to scoop up a stew or vegetables. It is traditionally made with teff flour, a type of millet grown in Ethiopia. If you can't find teff you can substitute buckwheat or wheat flour, as this recipe does. The batter is usually treated as sourdough - a small portion saved from each recipe and allowed to ferment, then added to the new batter next time injera is made. This recipe uses baking soda and club soda to produce the same bubbly effect.
Provided by Rita1652
Categories Breads
Time 7m
Yield 6 crepe like bread, 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine flour and baking soda in a large bowl.
- Add club soda, stir well to form a thin batter.
- Heat a large well-seasoned or non-stick griddle until hot. Brush lightly with oil or ghee.
- Using a large cup or ladle, begin on the outside of the griddle and pour in a circle around the inside edges until the center is filled. Quickly tilt the griddle back and forth to fill in any holes and spread evenly. As if making crepes.Cook for 1-2 minutes, until surface is spongy and filled with tiny air bubbles. Do not flip the bread - just slide off griddle onto a large plate. Continue cooking injera until batter is used, transferring them to the plate as they are done. Arrange them around the outside edges of the plate so that the centers overlap. Serve immediately with a meat or vegetable stew.
Nutrition Facts : Calories 211.8, Fat 1.2, SaturatedFat 0.2, Sodium 131, Carbohydrate 44.7, Fiber 4.8, Sugar 0.2, Protein 7.4
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