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PEI Potato Soda Bread | | Preparation time: 15 minutes; Cooking time: 25 minutes |
| | Ingredients | | 1 1/2 cups | all purpose flour | 375 mL | | 1/2 cup | whole wheat flour | 125 mL | | 1/4 tsp | salt | 1 mL | | 1/2 tsp | baking soda | 2 mL | | 2 tsp | baking powder | 10 mL | | 2 tbsp | sugar | 25 mL | | 1/4 cup | soft margarine | 50 mL | | 1/2 cup | currants or raisins | 125 mL | | 1 1/2 tsp | caraway seeds | 7 mL | | 1 cup | sour milk or buttermilk | 250 mL | | 1/2 cup | mashed PEI Potatoes | 125 mL |
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| Preheat oven to 400°F (200°C). Combine flours, salt, baking soda, baking powder and sugar. Cut in margarine until mixture has the consistency of cornmeal. Stir in currants and caraway seed. Whip potato and sour milk together until no lumps remain. Make a well in the center of the dry ingredients. Add the potato milk mixture. Stir gently with a fork. Turn dough onto lightly floured board; knead gently 8-10 times. Pat into a round shape about 6-7 inches (15-18 cm) in diamenter. Place on lightly greased cookie sheet. Score top of bread into 8 pie shaped pieces, if desired. Bake for 25 minutes, until golden. Serve warm or cold. NOTE: To sour milk add 1 tbsp (15 mL) vinegar to 1 cup (250 mL) low-fat milk. Makes 8 servings. |
| Nutrient Analysis Per Serving | | Calories | 232 kcal | | Protein | 5.4 g | | Fat | 5.6 g | | Saturated | 18.3% | | Monounsaturated | 55.8% | | Polyunsaturated | 18.5% | | Trans | 7.4% | | Carbohydrates | 41 g | | Total Dietary Fiber | 2.4 g | | Sodium | 276 mg | | Potassium | 225 mg | | Iron | 1.76 mg | | Calcium | 80 mg | | Cholesterol | 1 mg | | Vitamin A | 56 RE |
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