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ST. PATTY’S IRISH SODA BREAD

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12 # PEANUTS HOLIDAY COOKBOOK

2¼ cups bread flour, plus

flour for dusting

½ cup old-fashioned rolled

oats

¼ cup wheat bran

1½ teaspoons baking soda

1 teaspoon salt

4 tablespoons cold unsalted

butter, cut into 8 pieces

1½ cups plain low-fat yogurt

Makes 1 round loaf

Place a rimmed baking sheet in the oven and preheat the oven to

425°F.

In a large bowl, whisk together the flour, oats, wheat bran, baking soda,

and salt. Scatter the butter pieces over the top. Using your fingers, rub

the butter into the flour mixture until the mixture resembles coarse

meal. Add the yogurt and quickly stir to blend the ingredients as evenly as

possible, forming a rough ball.

Turn out the dough onto a lightly floured work surface and knead

gently for about 30 seconds, dusting the dough with just enough flour

to prevent it from sticking.The dough should feel soft. Form the dough

into a ball and flatten the ball slightly into a dome. Sprinkle it with flour,

spreading the flour lightly over the surface of the dough with your fingertips.

Using a sharp knife, cut a shallow X on the top of the loaf.

Remove the baking sheet from the oven. Using a large metal spatula,

transfer the loaf to the preheated baking sheet. Bake until the loaf is

well risen, brown, and crusty and sounds hollow when tapped on the

bottom, 30–35 minutes.Transfer the loaf to a wire rack to cool slightly, then

serve warm.

The aroma of this traditional rustic round loaf, best eaten warm

from the oven, will attract leprechauns from far and wide.

INGREDIENTS