Source: U.S. Department of Defence
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Irish Soda Bread
Source: U.S. Department of Defence | |
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 BREADS AND SWEET DOUGHS No.D 002 00
IRISH SODA BREAD
Yield 100
Portion 2 Slices
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
335 cal
59 g
6g
9g
44 mg
456 mg
70 mg
Ingredient
Weight
Measure
Issue
MILK,NONFAT,DRY
4-1/4 oz
1-3/4 cup
WATER
4-2/3 lbs
2 qts 1 cup
VINEGAR,DISTILLED
5-5/8 oz
1/2 cup 2-2/3 tbsp
FLOUR,WHEAT,GENERAL PURPOSE
8-7/8 lbs
2 gal
SUGAR,GRANULATED
3 lbs
1 qts 2-3/4 cup
BAKING SODA
1-1/3 oz
2-2/3 tbsp
BAKING POWDER
1-3/4 oz
1/4 cup
SALT
1-7/8 oz
3 tbsp
3-7/8 lbs
3 qts
RAISINS
CARAWAY SEED
2-1/2 oz
1/2 cup 2-2/3 tbsp
BUTTER
2 lbs
1 qts
EGGS,WHOLE,FROZEN,BEATEN,ROOM TEMPERATURE
1-1/4 lbs
2-1/4 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Reconstitute milk; add vinegar. Let stand 15 minutes. Set aside for use in Step 4.
2 Place flour, sugar, baking soda, baking powder, salt, raisins, and caraway seeds in mixer bowl. Mix at low speed just enough to
blend.
3 Using pastry knife attachment, cut butter or margarine into dry ingredients until it resembles coarse meal.
4 Stir eggs into milk. Add egg-milk mixture to dry ingredients; blend until just mixed, about 45 seconds. DO NOT OVERMIX.
5 Lightly spray each pan with non-stick cooking spray. Place 3 pounds or 1-1/2 quarts batter in each sprayed loaf pan.
6 Bake 55 to 60 minutes at 375 F. or until done.
7 Cool thoroughly before slicing.
8 Cut 25, 1/2 inch thick slices per loaf.
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| Yield: 100 | Portion: 2 Slices |
| Calories: | 335 cal |
| Carbohydrates: | 59 g |
| Protein: | 6g |
| Fat: | 9g |
| Cholesterol: | 44 mg |
| Sodium: | 456 mg |
| Calcium: | 70 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| MILK,NONFAT,DRY | 4-1/4 oz | 1-3/4 cup | |
| WATER | 4-2/3 lbs | 2 qts 1 cup | |
| VINEGAR,DISTILLED | 5-5/8 oz | 1/2 cup 2-2/3 tbsp | |
| FLOUR,WHEAT,GENERAL PURPOSE | 8-7/8 lbs | 2 gal | |
| SUGAR,GRANULATED | 3 lbs | 1 qts 2-3/4 cup | |
| BAKING SODA | 1-1/3 oz | 2-2/3 tbsp | |
| BAKING POWDER | 1-3/4 oz | 1/4 cup | |
| SALT | 1-7/8 oz | 3 tbsp | |
| RAISINS | 3-7/8 lbs | 3 qts | |
| CARAWAY SEED | 2-1/2 oz | 1/2 cup 2-2/3 tbsp | |
| BUTTER | 2 lbs | 1 qts | |
| EGGS,WHOLE,FROZEN,BEATEN,ROOM TEMPERATURE | 1-1/4 lbs | 2-1/4 cup | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
1 Reconstitute milk; add vinegar. Let stand 15 minutes. Set aside for use in Step 4. 2 Place flour, sugar, baking soda, baking powder, salt, raisins, and caraway seeds in mixer bowl. Mix at low speed just enough to blend. 3 Using pastry knife attachment, cut butter or margarine into dry ingredients until it resembles coarse meal. 4 Stir eggs into milk. Add egg-milk mixture to dry ingredients; blend until just mixed, about 45 seconds. DO NOT OVERMIX. 5 Lightly spray each pan with non-stick cooking spray. Place 3 pounds or 1-1/2 quarts batter in each sprayed loaf pan. 6 Bake 55 to 60 minutes at 375 F. or until done. 7 Cool thoroughly before slicing. 8 Cut 25, 1/2 inch thick slices per loaf. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence