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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grease and flour a 8" (20cm) cake tin (high walls are better but not necessary.). | 2. Preheat oven to 190°C/375°F or 180C/350F if using a fan assisted oven. | 3. Sieve self-rising flour with bicarbonate of soda, baking powder and salt into a large bowl. (It is important to sieve the bicarbonate of soda with the self-rising flour, if it is added at a later stage it will give the bread a greenish tinge!). | 4. Add the wheat flour to the bowl (no need to sieve). | 5. In a jug mix the yogurt, honey and olive oil then pour onto the flour mixtures in the bowl. | 6. Stir with a wooden spoon until well mixed and a soft sticky dough is formed. | 7. Flour a surface for kneading and knead lightly (20 turns max). Form into a round shape, this does not have to fit the tin as it will spread when cooking. | 8. Transfer to the floured cake tin and with a knife cut a cross across the top and place in the oven for 45 minutes. (The cutting of the cross helps to portion the bread for slicing in quarters.). | 9. Eat when cool with just real butter or your favourite topping and a cup of sweet tea. It is lovely toasted too! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	8	ounces		771.1062	163.225	29.9597	5.6699
self rising flour	8	ounces		201.7333	0.0	44.88	1.1333
plain yogurt	10 -14	fluid	unsweetened	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
honey	1	tablespoon		-	-	-	-
bicarbonate soda	1	teaspoon		201.7333	0.0	44.88	1.1333
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.