Basic Soda Bread (Farl)
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Basic Soda Bread (Farl)
  Soda    Bread    Basics  
Last updated 6/12/2012 1:07:24 AM. Recipe ID 33381. Report a problem with this recipe.
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      Title: Basic soda bread (farl)
 Categories: None
      Yield: 4 Farls
  3 1/2 c  Cake or All-purpose Flour
      1 ts Granulated Sugar
      1 ts Salt
      1 ts Bicarbonate of Soda
      8 oz Buttermilk; (up to 10)
  Yesterday we introduced the members of Recipe-a-Day to Soda Bread as
  prepared in cake form. Today is the same recipe, but prepared as the
  farl. This type of preparation is found more often in Northern
  Ireland and served as a part of a traditional Irish Breakfast, or
  Ulster Fry is you prefer.
  Sift the dry ingredients together several times in a large mixing
  bowl to make sure the bicarbonate of soda is evenly distributed.
  Create a well in the center of the dry ingredients and a pour about
  three-quarters of the buttermilk into the center and start stirring.
  Continue to mix until you achieve a dough that is raggy and very
  soft. Add more buttermilk sparingly is you need it, as local
  conditions of humidity and temperature greatly impact the mixture.
  Blend quickly, but not too energetically until the whole mass of
  dough has become a floury, raggy consistency. Turn the contents of
  the bowl out onto a lightly floured surface and start to knead the
  Your primary concern is speed in kneading. The chemical reaction of
  the bicarbonate of soda with the acidic buttermilk starts as soon as
  they meet. You need to get the Soda Bread into the oven while the
  reactions running high, so don't over knead. Spend about 30-seconds
  kneading the dough and shape the bread into a slightly domed circle
  about 6 to 8-inches in diameter. Cut the circle of dough into four
  equal sections and try not to crush or compress the dough when you
  make the cuts. A clean slicing motion with a sharp knife is required.
  To complete the farl prepare your best cast iron griddle or fry pan
  for cooking. Pre-heat the pan over a medium-low setting. Dust a hot
  griddle or frying pan with a little flour, and place the farl or
  farls gently on the hot griddle. The cut edges should be 1/2 inch or
  so apart to allow for expansion during cooking. Grill or fry the
  farls about 20-minutes on each side until well toasted in color. The
  farls will scorch easily, so keep an eye on the heat and adjust
  accordingly. The heat source should be very low when the farls are

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Recipe ID 33381 (Apr 03, 2005)

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