Hogan's White Irish Soda Bread Mix Description
Originally baked in a pot oven beside the open fire, soda bread has been a part of the Irish life since the Iron Age. Irish mills have preserved the time honored method of grinding a blend of selected wheats on their traditional millstones to produce flour with a unique flavour and wholesome taste. Bicarbonate of soda, rather than yeast, is used - hence the name Soda Bread. There is no need to prove the dough,. Hogan's ready-to-bake White Soda Bread mix provides an opportunity for everyone to enjoy this bread. Your bread, with a unique flavour and texture, can be out of the oven and ready to eat in just over an hour! Serving suggestions: for breakfast, lunch, tea or dinner. Cold, warm or toasted. Serve with butter, preserves, honey, fruit curd. Ideal for sandwiches, snacks, appetizers and with soup.
You will need: 10 fl. oz. cold water, lightly greased cookie sheet or 7" pie tin or cake pan.
Method: Preheat oven to 400°F / 200°C. Empty mix into bowl and make well in the center. Add water all at once. Mix with a wooden spoon until all liquid is incorporated. Knead lightly on floured board to shape into a round. Place dough on greased sheet or pan. Smooth top of dough lightly with floured fingers. With a knife make a deep cross from side to side. If you wish sprinkle flour on top. Bake for 40 minutes or until golden brown. To check if done, tap bottom for a hollow sound. Cool on a wire tray.
Baker's Secret - a tea towel wrapped over just out of the oven baked bread helps to give a softer crust.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 oz 28 g
Servings per Container: 16
|Amount Per Serving||% Daily Value|
| Calories from Fat||5|
|Total Fat||0.5 g||1%|
|Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||20 g||7%|
| Dietary Fiber less than||1 g||3%|
| Sugars||0 g|
Other Ingredients: Wheat flour, whey powder, sodium bicarbonate, acid calcium phosphate, salt.
Contains wheat, wheat gluten, milk powder
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer
Cardamom Bread Pudding
Pondering over what to make for dessert for your holiday feast? This Indian-inspired bread pudding is a great contender. Ready in less than 30 minutes, it consists of bread slices soaked in a rich saffron-cardamom milk sauce. Enjoy it for a post-dinner treat, or savor it for the following morning for brunch.
Cardamom Bread Pudding
- 7-8 saffron strands
- 2 Tbsp. warm water
- 8 slices white bread
- 6 Tbsp. ghee (or butter)
- 14 oz. sweetened condensed milk ((1 can))
- 2 cups whole milk
- 1/2 tsp. cardamom powder
- 1/2 cup almonds (finely chopped)
- 1/4 cup pistachios (finely chopped)
- Soak saffron in warm water. Set aside.
- Cut bread slices in half diagonally. (Note: You can trim the edges too if you like.)
- Heat pan over medium heat. Fry the bread slices (in batches using 1.5 tablespoons ghee at a time). Cook until the slices are golden brown on both sides. Set aside.
- Once the pan has cooled down, arrange the bread slices (overlapping) to completely cover the pan.
- In large bowl, combine whole milk, condensed milk, cardamom powder and soaked saffron with the water.
Pour milk mixture over the bread slices until completely soaked. Set pan over medium-low heat. Cook between 8 to 10 minutes or until most of the milk is absorbed.*
- Garnish bread pudding with chopped nuts. Serve warm with a dollop of vanilla ice cream.
- This pudding tastes best with white bread. You can use challah bread as well.
- Instead of slicing the bread, you can cube the bread slices.
- *Do not let the milk mixture evaporate completely while cooking. You’ll need a little bit of sauce to remain to keep the bread pudding moist.
- Stores well in refrigerator up to 3 days.
- Order the ingredients you need to make this recipe at Vitacost.com!