Irish soda bread
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Irish soda bread
  Irish    Soda    Bread  
Last updated 6/12/2012 12:44:11 AM. Recipe ID 3534. Report a problem with this recipe.
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      Title: Irish soda bread
 Categories: Breads, Irish
      Yield: 8 Servings
  3 1/2 c  Flour
    1/2 ts Sugar
    1/2 ts Salt
    1/2 ts Bicarbonate of soda
  1 1/4 c  Buttermilk:  to 2 1/2 c *
  * You will need somewhere between these two amounts of buttermilk,
  depending on how much liquid your flour tends to absorb. Try to avoid
  using regular milk: if you must, use baking powder instead of
  bicarbonate of soda. -- Lightly grease a heavy skillet (if making
  "soda farl", the flat version of soda bread) or preheat the oven to
  450 F (if making "soda cake", the round, more breadlike version.)
  Sift the dry ingredients together into a large bowl; make sure the
  soda is evenly distributed. Make a well in the center of the dry
  mixture and add about half the buttermilk. Stir until you have a
  raggy dough that is very squashy but which looks more or less dry.
  Add more liquid sparingly until you achieve this texture. Blend until
  all the flour has achieved this consistency; then turn out
  immediately onto a lightly floured board and knead ***for no more
  than a minute or a minute and a half***. Overkneading makes this
  bread very tough, and it's very easy to overdo it. If making soda
  cake, shape the dough into a circle about 8-9 inches across and about
  an inch and a half thick. Cut a cross about on the top, about half an
  inch deep, and place on a floured baking sheet. Bake at 450 F for
  45-50 minutes. If making soda farl, shape the dough into a circle
  about 9 inches by one inch thick and cut into four wedges or "farls":
  place in the preheated skillet, with cut edges about half an inch
  apart. Cook slowly on the stovetop over low-to-medium heat: it should
  take about 20 minutes for the farls to puff up and turn a light brown
  on the pan side. Turn them and cook for another 20 minutes. -- For a
  softer crust on either soda cake or soda farl, wrap in a dishtowel
  after baking. -- For more information on making sodabread and its
  variations, please see the file "SODABRED.TXT" included with this

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Recipe ID 3534 (Apr 03, 2005)

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