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Irish Soda Bread

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Ingredients

Adjust Servings:

	Kefir – 17 fl oz (500 ml)
	Eggs – 1
	Oranges – 1
	Wheat Flour – 1 lb (480 g)
	Sugar – 1 ¾ oz (50 g)
	Baking Soda – 2 tsp
	Salt – 2 tsp
	Butter – 2 oz (60 g)
	Dried Cranberries – 2 oz (60 g)
	Raisins – 2 ½ oz (75 g)
	Flax Seeds – 2 oz (60 g)

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Irish Soda Bread

Name: Irish Soda Bread
Total time: 55 min
Yield: 6 Servings
Ingredients: Kefir: 17 fl oz (500 ml); Eggs: 1; Oranges: 1; Wheat Flour: 1 lb (480 g); Sugar: 1 ¾ oz (50 g); Baking Soda: 2 tsp; Salt: 2 tsp; Butter: 2 oz (60 g); Dried Cranberries: 2 oz (60 g); Raisins: 2 ½ oz (75 g); Flax Seeds: 2 oz (60 g)

55 min
Serves 6
Medium

Ingredients

Kefir – 17 fl oz (500 ml)
Eggs – 1
Oranges – 1
Wheat Flour – 1 lb (480 g)
Sugar – 1 ¾ oz (50 g)
Baking Soda – 2 tsp
Salt – 2 tsp
Butter – 2 oz (60 g)
Dried Cranberries – 2 oz (60 g)
Raisins – 2 ½ oz (75 g)
Flax Seeds – 2 oz (60 g)

Recipe

Due to the humid climate, wheat with low gluten content grows in Ireland. Yeast is not especially suitable for it, so they often replace it with baking soda. Pastries turn out spongy and delicious, although a bit less airy. Meet Irish soda bread!

The traditional recipe features buttermilk, but we replaced it with kefir. You can also use soured milk. To make it, add a couple of tablespoons of lemon juice to milk, and after a couple of minutes, the perfect base for Irish soda bread will be ready.

Steps

1 Done	Mix flour with sugar, salt, and baking soda. Add softened butter and rub the flour with it by hand.
2 Done	Whisk egg with kefir. Add orange zest, mix, and pour in the flour mixture. Knead a soft dough.
3 Done	Add dried fruits, seeds, or nuts. Sprinkle them with flour and knead them into the dough.
4 Done	Roll the dough in flour, transfer to a baking sheet and make a couple of incisions. Bake for 40 minutes at 390°F.

Irish soda bread has a rich taste and aroma, and it tastes excellent without any additives. If you want, though, you can spread it with butter and serve with coffee or tea. The peculiarity of the recipe is that you do not need to wait until the dough rises. Besides, kneading it is very simple. We hope you add this pastry recipe to your list of favorites. It is worth it!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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