IRISH SODA BREAD WITH HERBS

      Title: IRISH SODA BREAD WITH HERBS
  Categories: Quick bread
       Yield: 1 Round loaf
  
            -Sue Woodward
            FROM:  THE TRELLIS COOKBOOK
       4 c  Plus 1 tbsp bread flour
       1 tb Fresh dill; chopped
       1 tb Fresh tarragon; chopped
       1 tb Fresh thyme; chopped
       1 ts Baking powder
       1 ts Salt
     1/2 ts Baking soda
   1 1/2 c  Buttermilk
     1/4 c  Vegetable oil
       1    Egg yolk
       1 tb ;water
            VARIATIONS:
            SCALLION SODA BREAD:
     1/4 c  Scallions; thinly sliced,
            -instead of herbs
            RAISIN SODA BREAD:
     1/3 c  Raisins; instead of herbs
            CARAWAY SEED SODA BREAD
       2 tb Caraway seeds; instead of
            -herbs
  
   Preheat the oven to 325 degrees F.  In the bowl of an electric mixer
   fitted with a paddle, combine 4 cups flour, the chopped herbs, baking
   powder, salt, and baking soda (breaking up any lumps). Mix on low
   speed for 2 minutes.  Place the buttermilk and vegetable oil in a
   stainless steel bowl and whisk gently to combine. Gradually add the
   buttermilk mixture to the combined dry ingredients while mixing on
   low speed and continue to mix until the dough forms a ball, 30 to 40
   seconds. Scrape the dough away from the paddle and turn the dough
   ball over. Mix on low speed for an additional 30 seconds.
   
   Flour a clean, dry surface with the remaining tbsp flour. Transfer the
   dough ball to the floured surface and knead with the heels of your
   hands until smooth. Form the dough into a round loaf. Pinch a small
   handful of dough and gently twist, being careful not to tear the
   dough from the loaf. Place the loaf, pinched side down, on a baking
   sheet lined with parchment paper.
   
   Whisk the egg yolk with 1 tbsp water, then lightly brush the mixture
   over the top of the loaf.  Score the loaf by cutting a 1/4" deep "X"
   into the top.  Bake the loaf in the preheated oven for 50 to 55
   minutes. The bread is done if a hollow sound is heard when the bottom
   is tapped with your finger.  Allow the bread to cool to room temp
   before slicing.
   
   Notes - the dough must be kneaded vigorously by hand; this should take
   about 2 minutes.  Pinching and twisting the loaf to form a base will
   give the finished bread a tighter and taller shape. This procedure is
   not necessary; however, the finished loaf will be much flatter if the
   base is not pinched and twisted as suggested. Rather than using dried
   herbs, if fresh herbs are not available, use an equivalent amount of
   chopped spinach. Author - Marcel Desaulniers
   
   From the MM database of Judi M. Phelps. jphelps@shell.portal.com or
   jphelps@best.com
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