With a nod toward the up-coming Saint Patrick’s Day we present a novel use of Oranges in an Irish Soda Bread recipe.
2 cups all-purpose flour
1 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely shredded orange peel
3 tablespoons butter
1/3 cup currants
1 egg, lightly beaten
3/4 cup buttermilk
Preheat oven to 375 degrees F. Grease a baking sheet, set aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, salt, and orange peel. Cut in butter until mixture resembles coarse crumbs. Stir in currants. Make a well in the center of the mixture.
In a small mixing bowl combine egg and buttermilk. Add all at once to flour mixture. Stir just until moistened.
On a lightly floured surface gently knead dough to form a dough (about 4 or 5 times). Shape into a 7-inch round loaf.
Transfer dough to prepared baking sheet. With a sharp knife, make 2 slashes across the top of the loaf to form an X, cutting all the way to the edge. Bake 30 to 35 minutes or until golden. Serve warm.
Nutrition for Currant-Orange Irish Soda Bread
129 kcal cal.; 4 g Fat, total; 26 mg cholesterol; 2 g saturated fat; 21 g carbohydrate; 1 g Mono-saturated fat; 0 g Polyunsaturated fat; 1 g fiber; 5 g sugar; 3 g pro.; 1 mg Niacin; 192 mg sodium; 0 mg Riboflavin; 40 µg Folate; 0 mg Pyridoxine (Vitamin. B6); 30 mg calcium; 0 µg Cobalamin (a form of Vitamin. B12); 1 mg iron; 97 IU vit. A; 0 g Trans fatty acid; 89 mg Potassium; 1 mg vitamin C; 0 mg Thiamin
Percent Daily Values are based on a 2,000 calorie diet
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