Cinnamon and Sugar Soda Bread

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 🙂

Update:

It turned out really well and was a hit at work!

The sweetness and cinnamon hinted through, making it a nice breakfast loaf. The consistency was kind of between bread and cake which was nice.

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.

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