Recipe courtesy of David Marcelli
Curried Soda Bread
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- Level: Intermediate
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 85
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 160 mg
- Level: Intermediate
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 85
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 160 mg
Ingredients
Directions
- In a large bowl, mix flour, baking soda, curry powder, and caraway seeds. Add the margarine and cut it in until the mixture resembles coarse crumbs.
- Add the buttermilk and honey to the flour mixture. Stir to make soft dough. Turn out onto a lightly floured surface, and knead until smooth, 1 to 2 minutes. If dough seems too dry, add a little more buttermilk. If it seems too sticky, add a little more flour.
- Preheat oven to 375 degrees F.
- Roll out the dough on a lightly floured board to a circle that is 1/4-inch thick. Place on a cookie sheet and bake until golden brown and crispy, about 7 to 8 minutes. Cut into wedges.
