1 cup all-purpose flour
2 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup water
3 tablespoons butter or margarine, cut up
2 cups whole wheat flour (2 to 2 1/2 cups)
Servings: 12
1. In large bowl, combine all-purpose flour, sugar, undissolved yeast, salt and baking soda. Heat buttermilk, water and butter until very warm (120º to 130ºF); mixture will curdle. Stir liquids into dry ingredients. Stir in enough whole wheat flour to make stiff dough.
2. Remove dough to lightly floured surface; form into smooth 5-inch ball, adding additional whole wheat flour if needed. Place in greased 9-inch pie pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
3. With sharp knife, make an "X" (1/2 inch deep) on top of dough. Bake at 375ºF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
Yield: 1 Loaf
Cuisine: Irish
2 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup water
3 tablespoons butter or margarine, cut up
2 cups whole wheat flour (2 to 2 1/2 cups)
Servings: 12
1. In large bowl, combine all-purpose flour, sugar, undissolved yeast, salt and baking soda. Heat buttermilk, water and butter until very warm (120º to 130ºF); mixture will curdle. Stir liquids into dry ingredients. Stir in enough whole wheat flour to make stiff dough.
2. Remove dough to lightly floured surface; form into smooth 5-inch ball, adding additional whole wheat flour if needed. Place in greased 9-inch pie pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
3. With sharp knife, make an "X" (1/2 inch deep) on top of dough. Bake at 375ºF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
Yield: 1 Loaf
Cuisine: Irish
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