*  Exported from  MasterCook  *
                        IRISH SODA BREAD WITH HERBS
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Quick bread
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Sue Woodward
                         FROM:  THE TRELLIS COOKBOOK
    4       c            Plus 1 tbsp bread flour
    1       tb           Fresh dill -- chopped
    1       tb           Fresh tarragon -- chopped
    1       tb           Fresh thyme -- chopped
    1       t            Baking powder
    1       t            Salt
      1/2   ts           Baking soda
    1 1/2   c            Buttermilk
      1/4   c            Vegetable oil
    1                    Egg yolk
    1       tb            -- water
                         SCALLION SODA BREAD:
      1/4   c            Scallions -- thinly sliced,
                         -instead of herbs
                         RAISIN SODA BREAD:
      1/3   c            Raisins -- instead of herbs
                         CARAWAY SEED SODA BREAD
    2       tb           Caraway seeds -- instead of
   Preheat the oven to 325 degrees F.  In the bowl of an
   electric mixer fitted with a paddle, combine 4 cups
   flour, the chopped herbs, baking powder, salt, and
   baking soda (breaking up any lumps). Mix on low speed
   for 2 minutes.  Place the buttermilk and vegetable oil
   in a stainless steel bowl and whisk gently to combine.
   Gradually add the buttermilk mixture to the combined
   dry ingredients while mixing on low speed and continue
   to mix until the dough forms a ball, 30 to 40 seconds.
   Scrape the dough away from the paddle and turn the
   dough ball over. Mix on low speed for an additional 30
   Flour a clean, dry surface with the remaining tbsp
   flour. Transfer the dough ball to the floured surface
   and knead with the heels of your hands until smooth.
   Form the dough into a round loaf. Pinch a small
   handful of dough and gently twist, being careful not
   to tear the dough from the loaf. Place the loaf,
   pinched side down, on a baking sheet lined with
   parchment paper.
   Whisk the egg yolk with 1 tbsp water, then lightly
   brush the mixture over the top of the loaf.  Score the
   loaf by cutting a 1/4 deep “X” into the top.  Bake
   the loaf in the preheated oven for 50 to 55 minutes.
   The bread is done if a hollow sound is heard when the
   bottom is tapped with your finger.  Allow the bread to
   cool to room temp before slicing.
   Notes - the dough must be kneaded vigorously by hand;
   this should take about 2 minutes.  Pinching and
   twisting the loaf to form a base will give the
   finished bread a tighter and taller shape. This
   procedure is not necessary; however, the finished loaf
   will be much flatter if the base is not pinched and
   twisted as suggested. Rather than using dried herbs,
   if fresh herbs are not available, use an equivalent
   amount of chopped spinach. Author - Marcel Desaulniers
   From the MM database of Judi M. Phelps.
   jphelps@shell.portal.com or jphelps@best.com
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