PINEAPPLE IRISH SODA BREAD
4 cups unbleached flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 tablespoons ( 1/2 stick) butter, cut into pieces
1 (8 1/4 ounce) can crushed pineapple, undrained
1/2 cup buttermilk
Combine flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Cut in butter with pastry blender or in food processor until mixture is crumbly.
Stir in undrained pineapple and buttermilk, forming soft dough. Turn dough out onto lightly floured board and knead two minutes.
Shape into 2 (6-inch) rounds. Score top into quarters with knife. Place on greased baking sheet.
Bake at 375 degrees F 30 to 35 minutes or until light brown.
Makes two loaves, approximately 24 slices 1/2-inch thick.
Source: The Philadelphia Inquirer, date unknown
4 cups unbleached flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 tablespoons ( 1/2 stick) butter, cut into pieces
1 (8 1/4 ounce) can crushed pineapple, undrained
1/2 cup buttermilk
Combine flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Cut in butter with pastry blender or in food processor until mixture is crumbly.
Stir in undrained pineapple and buttermilk, forming soft dough. Turn dough out onto lightly floured board and knead two minutes.
Shape into 2 (6-inch) rounds. Score top into quarters with knife. Place on greased baking sheet.
Bake at 375 degrees F 30 to 35 minutes or until light brown.
Makes two loaves, approximately 24 slices 1/2-inch thick.
Source: The Philadelphia Inquirer, date unknown
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