4-Ingredient Irish Soda Bread Directions:
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, salt, and baking soda until evenly combined.
Make a well in the center and pour in 1 1/4 cups of the cold buttermilk, then mix with a wooden spoon, adding the remaining buttermilk gradually until a shaggy, slightly sticky dough forms.
Transfer the dough onto a lightly floured surface and knead gently 6 times just until it forms a cohesive ball.
Shape into a round loaf 8 inches in diameter and place on the prepared baking sheet.
Lightly dust the top with flour and cut a deep cross into the center, about 1 inch deep.
Bake for 15 minutes at 425°F (220°C), then reduce temperature to 400°F (200°C) and bake for 22 minutes.
Remove when the crust is deep golden brown and the internal temperature reaches 200°F.
Cool on a wooden board for 30 minutes before slicing into 8 thick wedges (each wedge approximately 1-inch thick at the outer edge).
WW Points Calculation
Gold Medal All-Purpose Flour 4 cups (480g) – 88.00
Organic Valley Lowfat Buttermilk 1 3/4 cups (420ml) – 6.00
Morton Fine Sea Salt + Arm & Hammer Baking Soda – 0.00
Points Information:
Total Points: 94.00
Servings: 8 wedges (each wedge approx. 1-inch thick, from 8-inch round loaf)
Points per serving: 11.75
Nutrition Information
Calories 215
Fat 1.5g
Protein 7g
Carbohydrates 45g
Sugar 3g
Sodium 320mg
I'm waiting for your comments! Enjoy!
