Irish Soda Bread

Irish Soda Bread

Caraway seeds and currants add an interesting texture and a bit
of sweetness to this traditional soda bread recipe. Since soda
bread is low in fat and quite dense in texture, it doesn't keep
very long. Serve it warm from the oven and freeze the leftovers.

Number of Servings: 16 Serving Size: 1 wedge

2 cups all-purpose flour, plus 2 tablespoons of flour added
2 tsp baking soda
2 tsp sugar
1 tsp salt
2 Tbsp margarine
1/2 cup currants, dried
1 Tbsp orange zest
2 tsp caraway seeds
3/4 cup fat-free milk
1 Tbsp vinegar

1. Preheat the oven to 375 degrees F. Prepare an 8-inch diameter
round cake pan with nonstick pan spray.

2. Sift 2 cups of the flour, the baking soda, sugar, and salt
into a large bowl.

3. Cut in the margarine with a pastry blender until the mixture
resembles coarse cornmeal. Add the currants, orange zest, and
caraway seeds if desired. Set aside.

4. Combine the milk and vinegar; add 1/2 of the milk mixture and
stir only until blended.

5. Turn the dough onto a surface sprinkled with remaining 2
tablespoons flour. Knead about 10 times and shape into a round
loaf. Place in the prepared pan.

6. Bake for 30 to 35 minutes. Remove from the oven and cool on
a wire rack. Cut into 16 thin wedges.

Exchanges Per Serving: 1 Starch, 1/2 Fat

Nutrition Information
Amount per serving
Calories 98
Calories from Fat 14
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 327 mg
Total Carbohydrate 18 g
Dietary Fiber 1 g
Sugars 5 g
Protein 2 g

From "ADA Cookbooks" American Diabetes Association