Starting with my first post for BM this new year valli had chosen very wonderful themes and I was so excited to cook for the themes . For the first week I chose the internal cuisines in which I will be exploring European cuisine for first week. European cuisine are versatile by themselves , I had some to do list so took this theme as a chance to finish cooking my to do recipes from European cuisine . Even though I haven't explored most part of European cuisine its not only mine but a bloggers wish to cover all the cuisines and explore all the recipes at home am sure of it , so this year I am hoping to cover and explore as many different cuisines and those unknown Indian recipes which are more traditional here in my space. So , gud luck to be and the explorers in this blogosphere :)!! and coming to my today's recipe it is an Irish quick to make bread which doesn't need any proving and can be prepared in quickly when compared to other bread and main thing is this is complete yeast free.
Irish Bonnack is a bread which is similar to scone which some people call as soda bread as these are quick to make.This bread are perfect for breakfast or teatime and tastes yumm when they are warm. So here is my first bread from European cuisine .Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36
2 cups All-purpose flour / Maida
2 tbsp white sugar
1/2 tsp salt
2 tbsp Unsalted butter
1/2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk ( made with curd and water)
1/2 cup dried cranberry or any currants
- In a bowl mix flour, sugar, baking soda, baking powder, and salt.
- Cut butter into flour mixture with pastry cutter.
- Add buttermilk until dough is soft. Stir in currants.
- Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a round cake pan.
- Place it on a lightly oiled cake pan or cookie sheet.
- Cut 1/2 inch deep cross side to side. slit the cross like we do for hot cross buns.
- Bake in a preheated 375 F (190 degrees C) oven for 40 minutes.