CLUB SODA QUICK BREAD RECIPE - (4.3/5)
Provided by Pattywak
Number Of Ingredients 7
Steps:
- Combine all the dry ingredients and combine well. Make sure the baking-powder mixes with everything else well. Now pour 2 cups of cub soda. Measure carefully, trying not to let it froth up. It'll froth up the moment you add it to the flour mixture. Combine everything well. Fold the dough into a greased loaf pan. sprinkle some more flax seeds and sesame seeds on top. Bake at 200 degree C for 45-50 minutes till the toothpick inserted in the center comes out clean. Wait for the loaf to cool down a bit before you cut into it
AMAZINGLY EASY IRISH SODA BREAD
A good old fashioned soda bread with just the basic ingredients. Buttermilk gives this crusty loaf a good flavor. The best Irish soda bread around!
Provided by MP Welty
Categories Bread Quick Bread Recipes Irish Soda Bread Recipes
Time 1h5m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
- In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
- Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 22.5 g, Cholesterol 16 mg, Fat 7.5 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 2.5 g, Sodium 269.1 mg, Sugar 3.3 g
QUICK INJERA
Injera is eaten every day in Ethiopian homes and takes the place of utensils. This spongy, slightly sour pancake uses rye instead of teff for similar effect and can be used to scoop up stews, salads and sides. Serve the injera with our Red Lentils (Misr Wat), Chicken Stew (Doro Wat), Braised Cabbage, Carrots and Potatoes and Braised Beef with Peppers (Zilzil Tibs) for a mouthwatering Ethiopian feast.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 12 injera
Number Of Ingredients 7
Steps:
- 1. Put the all-purpose flour, rye flour, baking powder and salt in a food processor and pulse until blended. Pour the club soda into a measuring cup and add the vinegar. Pour the liquid into the processor as it is running and mix until the batter is very smooth. Let sit for 10 minutes.
- 2. Heat a 10-inch nonstick skillet over medium heat. Spray the skillet with a thin coating of nonstick spray. Make the injera the way you make a crepe: Remove the skillet from the heat and tilt the edge farther from you down toward the floor. Pour 1/3 cup of the batter in a pool slightly off-center further from you, and then quickly swirl the pan so that the batter covers the entire surface. Place the pan back on the heat, cover with a lid and cook until the edges start pulling from the pan and the top is shiny and slightly dry, 90 seconds to 2 minutes. Peel the injera from the pan and transfer to a plate, top-side up. Serve cool.
NO-BEER BEER BREAD!
This might sound like a contradiction, but I wanted to come up with a bread like it without the alcohol. I was inspired by Greg Norman's Recipe#73440 The result was GREAT!
Provided by Koechin Chef
Categories Quick Breads
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour baking powder,sugar, dill(or any other herb of your choice) and salt in a large bowl. (you may use brown or white sugar).
- Stir in the club soda just until combined.
- Pour into a sprayed loaf pan.
- Pour the melted butter over the top.
- Bake @ 375F for 1 hour.
- Remove from pan and let cool on rack. The crust on this bread is outstanding.
- This bread is on the sweet side and you might like to add 1/4 c of raisins or chopped dried apricot, and sprinkle the top with some cinnamon and sugar mixture. In place of the Dill. This would make a wonderful breakfast bread and left-overs make wonderful toast.
Nutrition Facts : Calories 246.3, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.2, Sodium 387.4, Carbohydrate 42.2, Fiber 1.3, Sugar 6.4, Protein 4.9
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