I used the same soda bread recipe I made last week and added what the Internet claims is the best ratio of sugar to cinnamon (1/4 cup sugar to 1 teaspoon of cinnamon).
I had to add more buttermilk due to the additional dry ingredients. The dough was a lot softer than last time because of the sugar I assume.
It turned out and smells great! We’ll see how it tastes over coffee tomorrow 🙂
It turned out really well and was a hit at work!
I had a lot of people pass my cube with compliments, partially filled mouths, and slices in their hands. It’s a keeper!
Michael’s Cinnamon-Sugar Soda Bread
- 375g all-purpose flour
- 125g whole wheat flour
- 1/4 cup sugar
- 1 tsp cinnamon
- 1 tsp baking soda
- About 14 oz buttermilk (I haven’t hammered this out yet. The sugar and cinnamon I added need more milk to balance them).
- Powdered sugar for dusting.
Combine and mix dry ingredients. Mix in 1/2 buttermilk and combine with a spoon. Add remaining buttermilk and combine with hand. Tip out on a floured surface and knead lightly by folding it over itself (trying to get more air into it). Work quickly. Shape into a dome. Cut into quarters, all the way through.
Place on a baking sheet lined with parchment and bake for 40 minutes at 375 Fahrenheit or until internal temperature is 200 Fahrenheit. Remove to a cooling rack. Dust the four edges with powdered sugar.